Pumpkin cream cheese galette

Pumpkin cream cheese galette

What? You thought I’d be able to go the entire Month of Food without posting a galette recipe? Trust me, I thought about it, but I don’t have that kind of self control. I love galettes and I’d make them every day if I could – but sadly, I don’t have enough mouths to feed around here. Even worse, I’m pretty sure my homeless buddy Virgil is growing tired of galettes, which was quite clear from the polite no thank you I got when I brought him a slice of my peach galette the other day. But that also could have been becuase it looked like a tiny human vomited all over the top of it, not because he’s getting tired of galettes. What kind of person could ever get tired of galettes, anyway? On second thought, don’t answer that.

PUMPKIN CREAM CHEESE GALETTE

1 c. whole wheat flour
1/4 c. unbleached flour
1/4 c. almond meal
2 tsp cane sugar
1 tsp ground cinnamon
1/4 tsp salt
6 tbsp vegan butter
4-6 tbsp cold water

Filling
1/4 c. pumpkin puree
1/2 c. vegan cream cheese
3-4 tbsp powdered cane sugar
1/2 vanilla bean, split and scraped
1/2 tsp pumpkin spice

Crumble topping, optional
2 tbsp flour
1 tbsp brown sugar
1/2 tsp pumpkin pie spice
Pinch of salt tsp salt
2 tbsp vegan butter, cold

In a small bowl, whisk together the the flours, almond meal, sugar, cinnamon and salt. Using a pastry blender (or two knives), cut in the butter until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time, then mix the dough with your fingertips. Pat the dough into a smooth ball, wrap with plastic wrap and refrigerate for at least 90 minutes, or up to two days.

In a small bowl, whisk together the pumpkin puree and cream cheese. Sift in the powdered sugar, then stir in the vanilla bean and pumpkin pie spice; set aside. In another small bowl, stir together the flour, brown sugar, pumpkin pie spice and salt, then cut in the butter; set aside.

Preheat oven to 350˚F. Line a flat surface with parchment paper and sprinkle (lightly) with flour. Roll dough into a 14″ circle and spread with pumpkin cream cheese, leaving a 2″ dough border around. Cover the cream cheese topping with the crumble, then fold the edges of dough up around the filling. Transfer the galette (on parchment paper) to a baking sheet. Bake at 350˚F for 15-20 minutes.

Yield: 8 servings

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9 thoughts on “Pumpkin cream cheese galette

  1. Ashlae, you are so talented! For reals. How come I am not seeing a "Subscribe to my amazing blog" or "Find my awesomeness on FB"??? I want to click YES on both of them!!

  2. Haha, Cara! Your comment made me blush a little, but so far I haven't found a follow/subscribe button that flows with my blog theme. Which is the "really effing plain" theme, in case you haven't noticed 🙂 But, I'm working on it!

  3. Oh my, this looks yummy and so beautiful! I'll make this for sure, although I'll have to substitute for the cream cheese, as I can't get my hands on a vegan version 🙂

  4. I second what Cara said (but I was thinking it before I read that she said it) – very talented! your food absolutely always looks and sounds perfect. And I like really effing plain themes.I haven't ever tried vegan cream cheese. Vegan substitute foods kind of scare me. But I'm guessing it doesn't taste too bad though..

  5. Oh Isobelle, don't even get me started on vegan substitutes – they scare me, too! But, you can totally substitute cashew cream cheese – I've made a handful of fruit galettes with it and they've turned out fabulous.

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