Serves: 3 people (4 as a side)
INGREDIENTS: For the crust: ~ 250 gr wholewheat flour ~ 60 gr sunflower oil ~ 120 ml cold water ~ salt For the filling ~ 300 gr pumpkin ~ 1 clove garlic ~ 2-3 tbsp olive oil ~ salt and pepper ~ 150 gr feta cheese ~ oregano ~ 2 tsp sweet paprika ~ 1 tsp smoked paprika To garnish: handful almonds INSTRUCTIONS: Start by making the crust by mixing the flour with the oil,water and salt and make into a ball. Work fast until it forms a ball and then leave it in the fridge to rest for at least 20 minutes. In the meantime, prepare the filling. Cut the pumpkin in approximately 1 cm wide cubes. In a pan heat the olive oil and add the garlic clove with the peel still on and slightly crushed (using a spoon). Let the garlic golden (a couple of minutes) and add the pumpkin. Season with a little bit of salt and pepper and add the paprika. I didn't put too much salt as the feta cheese that gets added later tends to be salty already. Cook on high heat for 8 minutes until making sure to continuously mix it, otherwise it will burn and stick to the pan. You can add a bit of water if this happens. Preheat the oven to 200 degrees Celsius. Line a baking sheet on a flat surface and when the resting time is over roll the pastry for the crust onto the baking sheet until 0.3-0.5 cm thickness. Transfer the baking sheet with the crust onto a round baking tin (mine was 28 cm in diameter) and leaving approximately 2-3 cm from the edge place the pumpkin at the center and then the feta cheese cut into 1 cm cubes. Put some oregano and cook for about 35 minutes. While the galette is cooking toast some almonds for a couple of minutes in a pan and roughly chop them. When there are 5-7 minutes left to cook top the galette with the almonds and finish cooking. Serve warm! |