Sometimes I really do feel like Goldilocks.
Everything has to be just perfect for my palate.
I once read that creating such standards for anything (even food) sets us up for unhappiness.
I disagree. ONLY in terms of food – I’ll take perfection any day, as long as I’m the chef.
Just sweet enough, but not too sweet.
Just enough salt, but not too much.
A hint of spicy and a pinch of tang, even a tad bitter, with ample aromatics.
Plenty of texture and crunch – enough to munch and munch.
And, always sharp cheese – that falls into its own category.
Thus, we have a seasonal fall pumpkin spice – sweet, but mostly savory – and full of crunch and sharp cheese – Pumpkin Apple Garam Masala Manchego Galette.
Pumpkin Apple Garam Masala Manchego Galette
Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
Preheat the oven to 425 degrees.
Combine all the ingredients, except for the water, in the bowl of a food processor. Pulse until crumbly. Drizzle in the water and pulse until beady and doughy.
Transfer the dough beads to parchment paper and form into a disc.
Top with another sheet of parchment and roll out into a rough 11″ round circle. Place on top (on the parchment) of a cookie sheet.
Apple Pumpkin Filling:
2 Tbs. butter
1 Fuji apple, thinly sliced
1 1/2 cups canned pumpkin
2 1/2 tsp. garam masala powder
1/4 tsp. sea salt
8 oz. Manchego cheese, thinly sliced
1/4 cup roasted salted pumpkin seeds (pepitas)
In a small skillet, melt the butter over low heat.
Add the apple, pumpkin, spices, and salt.
Stir and saute until the apple is soft and golden brown.
Transfer to the rolled out pie crust.
Top with thinly sliced cheese and fold over the edges.
Top with sea salt and pumpkin seeds.
Bake for 25-30 minutes, until the crust is golden brown and the cheese is bubbly.
Cool for several hours.
Slice and serve at room temperature or slightly warmed.
