With golden roasted pumpkin, lightly caramelised red onion and tangy whipped feta, this Pumpkin and Feta Galette makes a fabulously tasty lunch or light dinner.
Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.
The word ‘galette’ comes from the Norman word ‘gale’, meaning flat cake, and is often used in French cuisine to talk about cakes that don’t require a tin, although it can also refer to round, flat cakes, and the cheesy galettes. The lack of a tin makes galettes especially popular as they’re easily adaptable and far more forgiving to make than traditional tart-making – simply roll out your pastry, top with your filling and fold it up roughly before popping it in the oven.
More rustic than a pie or tart, galettes are the kind of no-fuss free-form tart that is made by hand, so no mixers or special dishes are necessary.
TIPS FOR MAKING A GALLETTE
Try not to overfill your pastry: leave about 5cm of space around the edge of your pastry round so you can easily fold it over.
For a lovely golden pastry crust, brush it with a beaten egg yolk or melted butter before putting it in the oven.
For an even bake, rotate the baking tray every 15 minutes or so and if the centre browns before the actual pastry then cover the middle with some baking paper.
The whipped feta can be prepared a day before.
The roasted veggies can also be prepared a day before.
INGREDIENTS NEEDED TO MAKE PUMPKIN AND FETA GALLETTE
Pumpkin or Butternut: Peeled and cut into smallish cubes
Red onions: Use medium-sized red onions, sliced from root to tip.
Red Pepper: Use a large one sliced into strips
Flour, Chilled Butter, Salt, Eggs and Iced Water: Combine to make a simple short-crust pastry.
Feta Cheese and Cream Cheese: Whipped together to make a deliciously cheesy filling underneath the pumpkin. You can substitute the cream cheese for cottage cheese if you prefer. Be sure to use good quality feta cheese for the best results.
- 120Gr Unsalted Butter, Cubed and Chilled
- 1½ Cups All-Purpose Flour
- ¼ Tsp Salt
- 2 Eggs (One For Egg Wash)
- ¼ Cup Ice Water
- Sesame Seeds for Garnishing Pastry Edges (Optional)
- 250 Gr Feta Cheese, Crumbled and at Room Temperature
- 90 Gr Cream Cheese, at Room Temperature
- 1 Clove of Garlic Minced
- 1 Tsp Of Your Favourite Herb Blend (I Used Italian Seasoning)
- 1 Kg Pumpkin or Butternut (Cut into Small Cubes)
- 2 Medium Red Onions (Sliced)
- 1 Medium Red Pepper (Sliced into Strips)
- 3 Tbsp Olive Oil
- 3 Tbsp Balsamic Vinegar
- Italian Seasoning
- Pulse the flour and salt together.
- Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
- Add the egg and process for 5 seconds.
- Add the ice water a little bit at a time and process for 20 seconds (you may not need all). The dough should now start clumping together.
- Turn the mixture out onto a work surface. The mixture will still be grainy but should hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
- In a large mixing bowl, whisk the flour and salt together.
- Add the butter and the egg, cutting into the flour using a pastry cutter or your hands until the mixture has a pea-like consistency.
- Drizzle in the water and continue cutting just to combine. Gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes prior to rolling out and up to 3 days.
- You can also freeze the dough for up to 1 month, wrapped in a plastic wrap and placed in a freezer bag.
- Place crumbled feta, garlic and herb mix into a food processor and pulse until it’s small crumbs.
- Next add the cream cheese and puree for 4-5 minutes, scraping down the sides when needed, until feta is super creamy. If it seems a bit too stiff add a bit of milk. Will keep in the fridge covered for several days if you wanted to make ahead.
- Heat the oven to 180°C.
- Line a large baking tray with baking paper.
- Toss all the veggies together with the olive oil, balsamic vinegar, Italian seasoning and salt and pepper.
- Spread into a single layer then roast for 25 minutes or until just tender.
- Preheat oven to 180 °C.
- Unwrap the dough onto a sheet of baking paper and roll it out onto a lightly dusted surface into a thickish circular shape.
- Spread the creamy whipped feta in a thickish layer (you many not need all the mixture) over the of the pastry making sure to leave a 5 cm boarder and top with the roasted veg.
- Fold the pastry edges up over the sides of the filling, pinching to seal. Brush the pastry with the egg yolk and sprinkle with sesame seeds.
- Carefully drag the baking paper and tart onto the hot oven tray, then bake for 35-40 minutes until golden brown.
- Cool for at least 15 minutes before slicing.