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 Galette "Autumn Sun" Recipe
This pie is ultra-pumpkin: pumpkin in the dough and in the filling. And with seeds. Even on a gloomy autumn evening, the bright color of this biscuit will remind you of the past sunny days. It is easy to make it from simple ingredients, and it turns out very tasty! And the pie turns out to be very satisfying, because the filling is some kind of "heart"!
Course Dinner Dishes, Hot Dishes, Second Course Dishes, Snacks Ideas
Cuisine Irish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Course Dinner Dishes, Hot Dishes, Second Course Dishes, Snacks Ideas
Cuisine Irish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. I baked pumpkin pie with nuts - delicate taste and quick cooking. For the dough, you will need pumpkin puree, I cooked it in the microwave: cut the peeled pumpkin into small pieces, add a little water and cook at maximum power for 7 minutes. Whisk in a blender. It turns out half a cup of mashed potatoes.
    I baked pumpkin pie with nuts - delicate taste and quick cooking. For the dough, you will need pumpkin puree, I cooked it in the microwave: cut the peeled pumpkin into small pieces, add a little water and cook at maximum power for 7 minutes. Whisk in a blender. It turns out half a cup of mashed potatoes.
  2. Mix the ingredients for the dry dough: sifted flour, baking soda, 3 pinches of salt. And liquid: pumpkin puree (chilled), butter, egg (separate a little yolk for lubrication).
    Mix the ingredients for the dry dough: sifted flour, baking soda, 3 pinches of salt. And liquid: pumpkin puree (chilled), butter, egg (separate a little yolk for lubrication).
  3. In a large bowl, mix the ingredients for the dough: first with a spoon, then with your hands. It turns out a very soft non-sticky dough of a beautiful color.
    In a large bowl, mix the ingredients for the dough: first with a spoon, then with your hands. It turns out a very soft non-sticky dough of a beautiful color.
  4. While the filling is being prepared, we send the dough to the refrigerator.
    While the filling is being prepared, we send the dough to the refrigerator.
  5. For the filling: cut the peeled pumpkin into slices half a piece thick. Pour in vegetable oil, season with salt and pepper, add dried thyme (it, in my opinion, is especially suitable for pumpkin). Mix well, put in one layer in a mold and bake until half-cooked (7-10 minutes).
    For the filling: cut the peeled pumpkin into slices half a piece thick. Pour in vegetable oil, season with salt and pepper, add dried thyme (it, in my opinion, is especially suitable for pumpkin). Mix well, put in one layer in a mold and bake until half-cooked (7-10 minutes).
  6. Put out the chicken hearts under the lid for 15 minutes (or boil), cut into slices. Finely chop the onion. It seems to me that if you replace the hearts with mushrooms, it will also be very harmonious.
    Put out the chicken hearts under the lid for 15 minutes (or boil), cut into slices. Finely chop the onion. It seems to me that if you replace the hearts with mushrooms, it will also be very harmonious.
  7. Fry the onion until golden brown, add the hearts. Cook together for 5 minutes, season with salt and pepper.
    Fry the onion until golden brown, add the hearts. Cook together for 5 minutes, season with salt and pepper.
  8. Roll out the dough to a diameter of 30 cm, trying to make the edges thinner. Next, the cake can be formed directly on parchment (the biscuit acquires a free form). I baked a cake in a silicone mold with a diameter of 24 cm.
    Roll out the dough to a diameter of 30 cm, trying to make the edges thinner. Next, the cake can be formed directly on parchment (the biscuit acquires a free form). I baked a cake in a silicone mold with a diameter of 24 cm.
  9. Grate the cheese on a coarse grater. Put the dough into a mold and lay out the filling in layers: pumpkin, hearts, cheese, pumpkin pie.
    Grate the cheese on a coarse grater. Put the dough into a mold and lay out the filling in layers: pumpkin, hearts, cheese, pumpkin pie.
  10. Fold the edges of the dough onto the filling, forming "folds". Lubricate the side with the postponed yolk, sprinkle with pumpkin seeds and bake at a temperature of 150 degrees for 30-40 minutes until ready.
    Fold the edges of the dough onto the filling, forming "folds". Lubricate the side with the postponed yolk, sprinkle with pumpkin seeds and bake at a temperature of 150 degrees for 30-40 minutes until ready.
  11. Cool the galette slightly and transfer to a platter. The result is a thin crispy crust and a juicy unusual filling. When serving, you can decorate with sprigs of fresh thyme.
    Cool the galette slightly and transfer to a platter. The result is a thin crispy crust and a juicy unusual filling. When serving, you can decorate with sprigs of fresh thyme.
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