Pumpkin galette

Pumpkin galette

40 min
2 servings

A real eye-catcher, this pumpkin galette is also a real comfort food. Also due to the fact that you need pretty much four ingredients. Crazy, isn´t it? 

It might as well be called mushroom galette though, as the substance of it are button mushrooms. This means, that you can pretty much prepare this recipe all year round and beautify it with whatever seasonal veggies you find. 

Of course you could go wild and prepare your own dough, however I find it absolutely unnecessary, unless you have a way to make it a bit healthier…

For me, it is the simplicity that makes it an unbeatable weeknight dinner. You have no excuse not to try it.

Ingredients

  • 1 pack store-bought galette dough 
  • 400 g button mushrooms
  • 2 big onions
  • 1/4 small hokaido pumpkin
  • salt & pepper
  • sesame & nigella seeds (optional)

Method

  1. Peel the onions and cut them in half-moon slices. Clean the mushrooms with a wet towel or peel them and cut them in slices. Wash and slice the pumpkin thinly as well.
  2. Place a pan at medium heat. Add 2 tbsp of olive oil and cook the onions until soft and translucent – around 10 minutes. Preheat the oven to 180°C or as per packaging instruction of the galette dough. Add the mushrooms and cook for another 10 minutes. 
  3. Roll out the galette dough on a piece of parchment paper placed over an oven tray. Transfer the mushrooms and onion to the center of the galette and spread, leaving around 2 cm of dough on the edges. Place the pumpkin on top, sprinkle some salt and pepper and push the corners of the galette to the middle. Add a final sprinkle of sesame and nigella seeds as a finishing touch. 
  4. Bake as per packaging instructions (20-30 min) on the lower rack of the oven. 
  5. Once ready serve with some green salad leaves and enjoy.