Seweryn Dominsky
Pumpkin and Feta Galette: A Savory Autumn Delight with a Flaky Crust and Fresh Herbs
Introducing the Pumpkin and Feta Galette—a delightful, savory pastry that perfectly celebrates the flavors of autumn. This rustic, free-form pie combines the sweetness of roasted pumpkin with the tangy richness of feta cheese. Fresh herbs add a wonderful fragrance, while a flaky, buttery crust holds everything together in a comforting, satisfying dish. Perfect for a cozy dinner, a festive gathering, or a picturesque picnic, this galette is as versatile as it is delicious.
Ingredients:
– For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
– 1/4 teaspoon salt
– 2-4 tablespoons ice water
– For the filling:
– 2 cups pumpkin, peeled and cubed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon fresh thyme, chopped
– 1 tablespoon fresh rosemary, chopped
– 1 cup crumbled feta cheese
– 1 small red onion, thinly sliced (optional)
– 1 egg, beaten (for egg wash)
– 1 tablespoon honey (optional, for drizzling)
Instructions:
1. Prepare the crust: In a large bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter, fork, or your hands to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven: Set your oven to 400°F (200°C).
3. Roast the pumpkin: On a baking sheet, toss the cubed pumpkin with olive oil, salt, pepper, thyme, and rosemary. Spread the pumpkin in a single layer and roast for about 20-25 minutes, until tender and slightly caramelized. Let it cool slightly.
4. Prepare the galette: On a lightly floured surface, roll out the chilled dough into a large circle, about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
5. Assemble the filling: In the center of the dough, leaving a border of about 2 inches, layer the roasted pumpkin, crumbled feta, and red onion slices (if using).
6. Form the galette: Carefully fold the edges of the dough over the filling, pleating as needed to create a rustic border. Brush the folded edges with the beaten egg for a golden finish.
7. Bake: Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
8. Finish and serve: Let the galette cool slightly before drizzling with honey (if using) and cutting into wedges. Serve warm or at room temperature.
Enjoy this wonderful Pumpkin and Feta Galette, a perfect blend of flavors and textures for any occasion!
