Easy Pumpkin Galette

Elena Butuc

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.

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Ingredients

Metric US

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Pumpkin

500 g

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Boiling water

0.5 cups

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Sunflower oil

0.5 cups

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White flour

2 cups

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Baking powder

1 tsp

and a teaspoon of salt

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Sugar

1 cup

optionally, a little cinnamon too

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Semolina flour

3 tbsp

Step by step

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.

Step 2

Let rest for 20-30 minutes.

Step 3

Meanwhile, prepare the pumpkin filling:

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

Step 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.

Step 5

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

Step 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.