Galette with Leek, Pumpkin, and Feta

A galette is a wonderful pie that is not made in a pie dish. We prepare it by placing the filling on rolled-out dough, then folding the excess dough over it, resulting in a very beautiful rustic pie.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Dough

  • 260 g Wheat flour, white, multi-purpose

  • 0.25 teaspoons Salt, table

  • 170 g Butter, unsalted

  • pieces Water

  • 1 piece Pumpkin, raw

  • 2 spoons Oil, olive

  • 1 piece Leek

  • 1 spoon Butter, unsalted

  • 1 pod Garlic, fresh

  • 120 g Cheese, feta

  • pieces Salt, table

Steps

  1. First, prepare the dough. In a bowl, add the flour and mix it with salt. Add the cold butter, cut into cubes, to the mixture. Quickly work the fat into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Then add enough cold water to bring the dough together. Flatten the dough into a disk, wrap it in foil, and store it in the refrigerator.

  2. While the dough is chilling, prepare the vegetables. Wash the pumpkin and cut it into wedges. Remove the seeds, then cut the wedges into approximately 2 cm pieces. Place them in a large baking dish, season with salt and pepper, drizzle with a little olive oil, mix well, and bake in an oven preheated to 190°C for 30 minutes. Let the baked pumpkin cool.

  3. Slice the leek into rings and place them in a bowl of cold water. Mix well to remove any dirt, then drain the rings. Melt butter in a pan. Add a crushed garlic clove and the leek, and sauté, stirring occasionally, just until the leek wilts and softens. Remove the garlic and let the sautéed leek cool.

  4. Take the dough out of the refrigerator and roll it out on a lightly floured surface into a circle about 30 cm in diameter. Transfer the rolled-out dough to a low baking dish lined with parchment paper. Place the sautéed leek and baked pumpkin pieces in the center of the dough, leaving about a 3 cm border. Sprinkle the vegetables with crumbled feta, then fold the ungreased edge of the dough towards the center, partially covering the filling.

  5. Bake the galette in a preheated oven for 40 to 45 minutes. It is done when the dough is nicely golden brown. Let it rest for 10 minutes before serving to make it easier to slice into pieces.

Nutrition Information (Per 100g)

  • Calories: 175.93 kcal
  • Fat: 10.81 g
    • Saturated Fat: 6.18 g
  • Carbohydrates: 16.21 g
    • Sugars: 1.11 g
  • Protein: 3.01 g
  • Fiber: 0.39 g

Advice

The dough can be brushed with beaten egg before baking.