Brown Sugar Pumpkin Galette with Bay Ice Cream

Instructions

1. Repeat: You will also exhaust any iciness squash on this recipe. You will are seeking to add a minute extra or less sugar searching on which squash you select (butternut and acorn are sweeter, kabocha is extra appetizing, and loads others.). Cook dinner cases will fluctuate searching on the kind of squash and the plot in which thickly or not it’s sliced.
2. Preheat the oven to 400°F. Line a smooth rimmed sheet pan with parchment paper. Roll out one disk of dough on a lightly floured work surface accurate into a ¼-hotfoot-thick round or oval. Transfer the dough to the sheet pan.  Arena up the pumpkin over the dough, overlapping the slices a minute bit and leaving a 1 ½-hotfoot border. Pronounce the sheet pan within the freezer for 10-quarter-hour. (This keeps the dough from slumping when you bake your galette.)
3. Exercise a paring knife to halve the vanilla bean and rep 22 situation the seeds out. Pronounce the vanilla seeds in a runt bowl with the granulated sugar. Exercise your fingers to rub the vanilla into the sugar; this could per chance possibly withhold it from clumping. Transfer the vanilla sugar to a medium bowl and add the brown sugar, salt and spices. Scuttle to combine then rub the butter and rum into the sugar combination.
4. Put off the galette from the freezer. Fall aside the brown sugar combination over the sliced pumpkin. Fold the dough over the pumpkin and lightly brush the perimeters of the galette with milk or cream. then sprinkle with the sanding sugar. Bake, rotating the galette as indispensable for even browning, unless the crust is golden brown and the pumpkin is cooked through, about 60 minutes. Cool a minute bit sooner than cutting and serving with Bay Ice Cream.