As soon as the afternoons get shorter, I strongly feel like starting to bake. One example is this winter galette, which hides a wonderful filling made from roasted pumpkin and feta cheese and which has a very Mediterranean aroma, thanks to the thyme and oregano used to season it.
The galette dough is one of those preparations that surprise you by how easy they are to make. Whether by hand or with a mixer like the KitchenAid stand mixer, it’s really simple to make and the result is spectacular.
This dough allows all kinds of combinations, but on this occasion I can’t think of a better filling than the one in this recipe: roasted pumpkin, cooked beetroot and red onion. Warm-colored vegetables, that comfort the soul and the stomach. The feta cheese at the base gives a creamy, mild touch to the mix, without melting. Simply sublime!
So you can try it yourself, here’s the recipe for this winter galette. I hope you like it as much as I do and enjoy every bite.
Ingredients
- 150 g of pumpkin (buttercup or violin type)
- 2 tablespoons extra virgin olive oil
- 200 g all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 100 g cold butter, diced
- Ice water (2-3 tablespoons)
- 200 g feta cheese
- 4 small cooked beets, sliced
- 1 red onion
- 6 sprigs fresh thyme
- 1 egg
- 1 teaspoon milk
- 1 tablespoon honey
Preparation
- Preheat the oven to 200º C.
- Peel the pumpkin and cut it into slices not too thin (about 0.5 cm thick).
- Place the pumpkin slices on a baking tray and brush them with extra virgin olive oil. Put the tray in the oven and roast the pumpkin for about 20-25 minutes, until tender.
- As soon as the pumpkin is ready, remove the tray from the oven and set aside. Lower the oven temperature to 190 °C.
- Meanwhile, let’s prepare the galette dough. In the bowl of your KitchenAid stand mixer add the flour, salt, dried oregano and dried thyme. Attach the dough beater attachment and mix at speed 2.
- Immediately add the cold butter cut into cubes and let it incorporate until the mixture takes on the appearance of coarse crumbs.
- Add the ice water little by little, by tablespoons, until you see the dough coming together. Ideally add one tablespoon first, stir, then a second tablespoon and stir. If at that point the dough is already integrated, no more water is needed. If you see it needs it, add a third tablespoon.
- As soon as you see the dough is combined, stop mixing and form it into a ball. Wrap it in cling film and let it rest in the refrigerator for about half an hour.
- After 30 minutes take the dough out of the refrigerator. Lightly flour the work surface and, using a rolling pin, roll out the dough into a circle about 30 cm in diameter.
- Place the dough on a baking tray lined with parchment paper.
- Now you need to arrange the filling ingredients, but not up to the edges of the galette. There should be a margin of about 5 cm without filling.
- First, spread the crumbled feta cheese. Then place the beet slices, the pumpkin slices and the red onion cut into rings on top.
- Brush the vegetables with the remaining extra virgin olive oil and sprinkle the fresh thyme.
- Fold the edges of the galette dough over the filling, creating pleats as you fold to give it a more rustic appearance, as shown in the video.
- Beat the egg with the milk and use this mixture to brush the edges of the galette.
- Bake the galette for approximately 45 minutes. The crust should look golden and the vegetables should be tender.
- Remove the galette from the oven and drizzle the honey in a thin stream over the top before serving.
