Let's do the test dough. For this peeled pumpkin cut into small pieces, add the vegetable oil, water, salt and turn into a puree. If you get lumps, you can either strain through a sieve, or leave and knead with them. They are then not felt.
Then add both flour, baking powder (not soda! ) and knead the dough. It should get soft, but not stick to your hands.
Now roll it into a rectangle and lubricate the surface of 1.5 tbsp oil and fold 1/3 of the dough.
Then close the other end on top of the first addition. Roll again. ( Note that you need to roll in one direction, either sideways or up from the bottom.) Repeat the procedure and removing in polyethylene, place in the refrigerator for one hour.
Then roll out the dough and put in a form.
Fill the galette with the filling. For her we cut fruit medium cubes, mix with sugar and gelatin.
Bake at t=180 for about 30-40 minutes. Remove and allow to cool completely. This is necessary in order to make juice from fruit turned to jelly, and does not leak when cutting.BON APPETIT!!!