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 Galette with Spicy Pumpkin Recipe
Gourmet breakfast for lovers of autumn vegetables. Even a great idea for dinner. You will really like a low-calorie biscuit.
Course Dinner Dishes, Hot Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Course Dinner Dishes, Hot Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. For the filling, cut the pumpkin into small cubes, also chop the onion, pepper and celery stalks. Mix the vegetables in a bowl and drizzle with heated olive oil. Fry a little, stirring, until the pumpkin is half cooked. Add salt, sprinkle with spices and pepper and let cool.
    For the filling, cut the pumpkin into small cubes, also chop the onion, pepper and celery stalks. Mix the vegetables in a bowl and drizzle with heated olive oil. Fry a little, stirring, until the pumpkin is half cooked. Add salt, sprinkle with spices and pepper and let cool.
  2. For the dough, whisk in a blender pieces of cooled butter with sifted flour with baking powder, bran and salt with sugar. After starting the combine, gradually pour in ice water so that the dough rolls into a ball.
    For the dough, whisk in a blender pieces of cooled butter with sifted flour with baking powder, bran and salt with sugar. After starting the combine, gradually pour in ice water so that the dough rolls into a ball.
  3. Roll out the finished dough into a circle, put it in a zippered bag and put it in the freezer for 15 minutes. During this time, preheat the oven to 200 degrees.
    Roll out the finished dough into a circle, put it in a zippered bag and put it in the freezer for 15 minutes. During this time, preheat the oven to 200 degrees.
  4. On parchment, roll out the cooled dough with a thickness of 1 cm using a lid or plate to outline the contour for the filling.
    On parchment, roll out the cooled dough with a thickness of 1 cm using a lid or plate to outline the contour for the filling.
  5. Lay out the pumpkin filling, put thin slices of tomato, cubes of soft cheese and chopped greens on top. You can take cheese with mold or cheese.
    Lay out the pumpkin filling, put thin slices of tomato, cubes of soft cheese and chopped greens on top. You can take cheese with mold or cheese.
  6. Wrap the edges of the dough, forming a biscuit, and lightly pinch. Lightly brush the edges with protein. Bake until lightly browned. Don't overdo it.
    Wrap the edges of the dough, forming a biscuit, and lightly pinch. Lightly brush the edges with protein. Bake until lightly browned. Don't overdo it.
  7. Let the galette stand without heating for 10 minutes and serve warm.
    Let the galette stand without heating for 10 minutes and serve warm.
  8. Bon appetit.
    Bon appetit.
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