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 galette will remind you of the past Sunny days. It is easy to prepare from simple ingredients, and it turns out very tasty! And the cake is very satisfying, because the filling is something - "heart"!
I baked A Butternut pumpkin pie-soft taste and fast cooking. For the test you need pumpkin puree, I did it in the microwave: cut the cleaned pumpkin into small pieces, add a little water and cook at maximum power for 7 minutes. Blend in a blender. It turns out half a glass of mashed potatoes.
Mix dry dough ingredients: sifted flour, baking soda, 3 pinch of salt. And liquid: pumpkin puree (chilled), oil, egg (a little yolk separated for lubrication).
In a large bowl, mix the ingredients of the dough: first with a spoon, then with your hands. It's very soft non-sticky dough of beautiful colors.
While preparing the filling, the dough is sent to the refrigerator.
For the filling: purified pumpkin cut into slices half piece thickness. Pour vegetable oil, salt, pepper, add dried thyme (it, in my opinion, is particularly suitable for pumpkin). Mix well, put in one layer in a form and bake until half-cooked (7-10 minutes).
Put out chicken hearts under the lid for 15 minutes (or boil), cut into slices. Onions to chop. It seems to me that if you replace the hearts with mushrooms - it will also be very harmonious.
Fry onions until Golden, add hearts. Cook together for 5 minutes, add salt and pepper.
Roll out the dough to a diameter of 30 cm, trying to make the edges thinner. Further, the cake can be formed directly on the parchment (the galette assumes a free form). I made a cake in a silicone mold with a diameter of 24 cm.
Cheese to grate on a large grater. Move the dough into the mold and put layers of filling: pumpkin, hearts, cheese, pumpkin.
The edges of the dough to fold on the filling, forming "folds". Grease the side with a delayed yolk, sprinkle with pumpkin seeds and bake at 150 degrees 30-40 minutes until ready.
Galette cool slightly and transfer to a dish. The result was a thin crispy crust and juicy unusual filling. When serving, you can decorate with sprigs of fresh thyme.