Rustic pumpkin galette

1 shortcrust pastry

400 g of pumpkin (cut into cubes)

2 onions sliced

100 g of cream cheese

100 g of feta cheese crumbled

2 thyme branches

1 garlic cloves chopped

Optional

1 tbsp. honey

To taste

salt

To taste

pepper

2 tbsp. olive oil

1 egg yolks (for browning the pastry)

Optional

1 tbsp. Sesame seeds

Oven

Hotplate

Stove

Spatula

Rolling pin

Baking paper

Kitchen brush

1. 1

   Preheat oven to 200°C. Place the pumpkin cubes on a baking tray lined with baking parchment. Drizzle with a little olive oil, season with salt and pepper, and bake for 20 minutes, until tender.

2. 2

   Meanwhile, heat a little olive oil in a frying pan. Add the chopped onions and cook over low heat until golden and caramelized, about 15 minutes. At the end of cooking, add the chopped garlic and fresh thyme.

3. 3

   Roll out the shortcrust pastry on a sheet of baking paper into a circle (or free-form). Spread the cream cheese over the pastry, leaving a 3 cm border.

4. 4

   Spread the caramelized onions over the cheese, then add the roasted pumpkin cubes. Crumble the feta on top. Fold the edges of the pastry over the filling.

5. 5

   Brush the edges of the pastry with egg yolk and sprinkle with sesame seeds. Bake for 20-25 minutes, until golden and crisp.

6. 6

   Sprinkle with fresh thyme and a drizzle of honey if desired. Serve warm with a green salad.

Nutritional Information

Calories 380 kcal

Fats 22 g

Proteins 10 g

Carbohydrates 35 g

Fiber 4 g

Minerals 500 mg

Autumn

This recipe is not in season right now.