Aromatic galettes with pumpkin, feta and thyme
Ingredients
Dough
- 170 g butter
- 200 g flour
- 3 tbsp sugar
- 1 pinch salt
- 4 tbsp water
Filling
- 700 g pumpkin
- 2 tbsp oil
- salt, to taste
- pepper, to taste taste
- thyme, to taste
- 50-70 g feta
- honey, to taste
Utensils
- bowl
- roller
- knife
- casserole
Instructions
Dough
- Cut the cold butter into small pieces.
- Mix the flour, sugar and salt into crumbs.
- Add the cold water and knead into a dough.
- Form the dough into a ball and wrap in cling film.
- Place the batter in the freezer for 20-25 minutes.
Filling
- Cut the squash into small pieces.
- Place in a mold and drizzle with oil.
- Sprinkle with salt, pepper and thyme and stir.
- Squash Bake at 200 ° C for approx. 15-20 minutes, stirring occasionally.
Galettes
- Place the dough on a sheet of baking paper and roll out thinly.
- Place the flatbread along with the baking paper on the baking tray.
- Add the pumpkin Spread the feta on the pastry base, leaving a few centimeters around the edge.
- Fold the edges of the pastry towards the center of the cake. Gently press together with your fingers.
- Bake the galettes at 180°C for 35-40 minutes.
- Let the galettes cool slightly and drizzle with honey before serving.
