The recipe for pumpkin galette is incredibly simple, despite the dough that you also prepare for it. The filling not only has the perfect taste due to the pumpkin, but is also further refined by the caramelized onions. Surely you can't wait to try pumpkin pie.
Serve a tasty pumpkin and onion cake!
This pumpkin galette recipe is made with kabocha, but you can also use any other pumpkin such as hokkaido, butternut or patisson. This variety is one of those that you don't need to peel, but if you prefer it without the peel, feel free to remove it.
For the dough:
- 155 g Flour
- ¼ tsp salt
- 115 g cold butter (only take it out of the fridge during preparation)
- 60 ml ice water + possibly 1-2 more tbsp
- 1 teaspoon fresh sage, chopped or chopped fresh rosemary
- 1 egg or 1 dash of cream for brushing
- optional: sesame seeds
For the filling:
- 450 g kabocha (or other pumpkin)
- 1 tbsp olive oil
- 1 tsp salt
- 1-2 THE BUTTER
- 1 large onion, thinly sliced
- 1 teaspoonful of sugar
- 1 tsp minced garlic
- ½ tsp chopped sage
- 1 TL Balsamic-Dry
- 3-4 tbsp goat cheese (or feta)
How to prepare the pumpkin galette recipe
Prepare the dough before preheating the oven. Since it needs to be kept cold for some time, you can prepare it the evening before and then store it in the refrigerator for a maximum of 24 hours until you are ready to prepare the pumpkin cake. If you want to keep it longer, you should freeze it.
For the dough:
- Mix flour, salt and sage (or rosemary).
- Grate the butter in with a grater (largest holes).
- Knead everything with your hands until there are no lumps left that are larger than the size of a pea.
- Add three tablespoons of the prepared ice water and stir with a wooden spoon.
- You should get a sticky dough that doesn't fall apart. If it is still too dry, add more water a tablespoon at a time until you get the right consistency.
- Knead the dough briefly with your hands, form it into a large ball and wrap it in cling film. Place the dough ball in the refrigerator for at least an hour.
Prepare the pumpkin:
- Preheat the oven to 190 degrees and line a baking tray with baking paper.
- In the meantime, wash the pumpkin. If you use it with a peel, also scrub it. If not, peel it now. Remove the seeds and cut it lengthwise into 6 millimeter thick slices.
- Toss the pumpkin slices in a bowl with the olive oil and half the salt.
- Spread them on the tray and roast them for about 15 minutes. The pumpkin is ready when the flesh is soft. Then let it cool down a bit.
Caramelize the onions:
- While the squash is in the oven, heat a skillet. Reduce heat to low.
- Melt the butter and add the onion rings.
- Fry them until soft and brown, turning every 10 minutes.
- Just before the end, add the sugar to finally caramelize them.
- Now add the garlic, sage and vinegar and after about 2 minutes set the pan aside to let the caramel onions cool down a little.
Baking is about to happen:
- Set the oven temperature to 200 degrees.
- Take the dough out of the fridge and place it between two sheets of baking paper.
- Now roll it out until you get a circle with a diameter of approx. 30 cm.
- Remove the top paper.
- Spread the pumpkin slices, onions and goat cheese (can also be crumbled), leaving a 1- to 1-inch border.
- Now fold the edge of the dough inwards and brush it with the beaten egg or alternatively with cream. This protects it from drying out during baking and ensures golden browning. You can also spread sesame seeds on top.
- Bake the pumpkin galette for 30 to 40 minutes or until it begins to turn golden brown.
- It's best to serve it warm.
