Easy Pumpkin Galette

Easy Pumpkin Galette

Thanks to this year's impressive pumpkin fruit, I had to think of something quick and delicious. Of course, a pumpkin galette. It was such a success that I've already made it about 10 times, each time in double portion, one is not enough.

The recipe is inspired by Apple and Blueberry Galette, where I told you you can use any filling, sweet or salty. However, I insisted on posting this recipe with pumpkin separately, so that you can see it better and focus your attention on the recipe.

The pie is simple, quick, tender, flavorful - with the "smell" of autumn and I really recommend it during the season of beautiful orange pumpkins.

Ingredients

Pumpkin
500 g
Boiling water
0.5 cups
Sunflower oil
0.5 cups
White flour
2 cups
Baking powder
1 tsp
and a teaspoon of salt
Sugar
1 cup
optionally, a little cinnamon too
Semolina flour
3 tbsp

Step by step

1

Prepare the dough for the pie, for details see the first steps of Apple and Blueberry Galette.

In short, it would be like this:

- In a bowl, pour hot boiling water, combine salt and oil.

- add flour mixed with baking powder and knead the dough using a spoon.

2

Let rest for 20-30 minutes.

3

Meanwhile, prepare the pumpkin filling:

- Peel a squash, shred on the grater or chop in the food processor.

4

Roll out the rested dough with the rolling pin (I don't dust it with flour) into a large round sheet, preferably a little thicker in the middle and with thinner edges.

Lay the pie dough round on a large baking tray - you don't have to grease nor line with baking paper.

5

Sprinkle with semolina over the middle of the dough, leave the edges out.

6

Fill with the prepared pumpkin mixture, as in the picture. Make sure it's a fairly generous layer, at least 1 cm thick. After baking, it will decrease in volume.

7

Drizzle sugar over the top, to taste - I put more because I like a sweeter pumpkin pie.

Also, here you can add a little cinnamon, I didn't.

8

Bring the edges of the dough in the centre, fold over and press with your fingers.

9

Optionally, you can brush the pie with water and sprinkle with a little sugar - for a crispy and glazed crust.

10

Bake the pie in the preheated oven at 180 degrees C for 30-40 minutes - until nicely browned.

11

Let cool for at least 20-30 minutes, then, you can portion and serve it.

It's good anyway, warm or cool, but especially cool.

12

And a delicious section for you :)

Enjoy!

Quantity: 1 kg (7-8 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 40 min
Publish date:

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