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AUTUMN PUMPKIN GALETTE

A savoury galette has been requested so we got into the kitchen and did some experimenting to find one worthy to go up on the blog. It has all that we are looking for in a savoury baked good: A crispy crust, a robust onion umami base, a velvety pumpkin layer and a salty feta cheese note. It is easy to make too but feels like a big accomplishment when you take it out of the oven. And we have a gluten-free option too, another adaptation of a recipe by the brilliant Aran Goyaga. And psssst: No shame in using store bought dough for this recipe if you don’t have time to make it from scratch. Have a cozy autumn lunch or dinner with it and let us know what you think!


Serves 2 as a main dish or 4 as a starter


For the dough (you can use store bought too):

1 cup + 4 tbsp all-purpose flour ½ cup unsalted (vegan) butter, cold and diced pinch of salt 3 tablespoons ice water 2-3 tbsp chopped roasted pumpkin seeds


For gluten-free dough: 1 cup buckwheat flour 2 tbsp potato starch 2 tbsp tapioca starch ½ cup unsalted (vegan) butter, cold and diced pinch of salt 1/4 tsp xanthan gum (optional) 3 tablespoons ice water 2-3 tbsp chopped roasted pumpkin seeds


For the Filling: 3-4 tbsp caramelized onion confit ¼ -½ Hokkaido or Butternut pumpkin 3 tbsp olive oil Salt and pepper a few sage leaves (vegan) feta cheese


Place the flour or buckwheat flour, starches and xanthan gum with the salt in a food processor or large bowl and mix briefly. Add the butter and press the pulse button several times or incorporate the butter briskly with your hands until the butter is well blended into the flour and about pea-sized lumps have formed. Then add the ice water by tablespoonfuls, working in by hand or using the pulse button until a dough is formed that holds together well but is not too moist. Quickly shape the dough into a disk and refrigerate for at least an hour.


For the filling, cut the pumpkin into thin slices, as evenly as possible, place in a bowl and mix with olive oil, salt and pepper.


Preheat the oven to 375°F. Remove the dough from the refrigerator after resting and let it warm up a bit for about 10 minutes. Meanwhile, spread the pumpkin seeds on a piece of baking paper in a circular shape. Place the dough in the center and roll out into a circle about 10 inches in diameter and ⅛-¼ inch thick, pressing the pumpkin seeds into the dough from below. Spread the onion confit on the dough, leaving about 2 inches around the edge. Place the pumpkin slices on top of the onion confit in the shape of a fan, tucking the sage leaves between the slices. Fold the edge of the dough over the pumpkin, revealing the incorporated pumpkin seeds. Brush the edge with the milk (optional).


Place the galette in the oven on one of the lower racks (this will make the bottom bake crispier) and bake for 35-40 minutes, until the pastry is golden brown and the pumpkin is soft. Remove from the oven, let cool for a few minutes, sprinkle with the feta and serve.



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