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1
Make the crust: Pulse the flour, pecans, granulated sugar, shortening and salt in a food processor until it looks like fine meal.
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2
Add the butter and pulse until it is in pea-size pieces.
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3
Add the egg and 1 tablespoon cold water and pulse until the dough just comes together.
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4
Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk.
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5
Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
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6
(The dough can be frozen for up to 2 months; thaw at room temperature.)
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7
Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper.
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8
Line a rimmed baking sheet with parchment and coat with cooking spray.
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9
Gently peel off the top sheet of parchment covering the dough, then invert the dough onto the baking sheet.
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10
Peel off the top piece of parchment.
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11
Refrigerate until ready to use.
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12
Make the filling: Whisk the pumpkin, sour cream, 2 tablespoons granulated sugar, the egg yolk, flour, vanilla, cinnamon, ginger, cloves and salt in a large bowl until smooth.
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13
Peel the apples and thinly slice.
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14
Transfer to a separate bowl and toss with the remaining 2 tablespoons granulated sugar and the lemon juice.
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15
Spread the pumpkin mixture over the center of the dough, leaving a 2-inch border.
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16
Arrange the apples in concentric circles on top of the pumpkin mixture.
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17
Use the parchment to lift the edge of the dough and fold over the filling; pleat as needed.
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18
Refrigerate at least 30 minutes before baking.
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19
Set a baking sheet on the bottom rack of the oven; preheat to 400 degrees F. Brush the crust with the beaten egg and sprinkle with turbinado sugar.
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20
Dot the filling with the butter, then set the baking sheet with the galette directly on top of the hot baking sheet in the oven.
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21
Bake until golden, 25 to 30 minutes.
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22
Whisk the apricot jam and 1 teaspoon water in a small bowl.
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23
Remove the galette from the oven, brush the apples with the jam mixture while still hot and sprinkle with chopped pecans.
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24
Let cool slightly on the baking sheet before serving.
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25
Photograph by Johnny Miller
