A galette is a free form pie, baked on cookie sheet instead of pie pan. It is so versatile, you could actually filled with any seasonal fruit or make it savory, the possibilities are endless.
Pumpkin Galette is made by rolling out pastry dough into large round. The filling is placed in the center of the pastry. The dough is pulled up around the filling and folded over to create a rustic looking tart.
My crust was hand made but it could also be made using a food processor. Another thing, if you are pressed for time, you can always buy ready made crust from your supermarket.
A really good tasting galette - the pastry must be light and the filling must not be too overly sweet. Try this Pumpkin Galette and you will see that sometimes simple is indeed the best.PUMPKIN GALETTE
Servings : 8
1 3/4 cups all purpose flour
2 tablespoon sugar
1/4 tsp salt
10 tablespoon cold butter
4-5 tablespoon ice water
almond halves for garnish
1 cup pumpkin puree
4 tablespoon sugar
5 tablespoon evaporated milk
1 tsp ground ginger
1.5 tablespoon corn flour
1/8 teaspoon salt
For the pastry. place flour, sugar, salt and butter in a mixing bowl.
Rub the butter into flour with your fingertips until the mixture resembles fine bread crumbs.
Gradually add ice water to form into soft dough.
Wrap with plastic and chill for 30 minutes-1 hour.
For filling, combine sugar, cornflour, ginger and salt in small bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
Roll out dough into 14 in circle on floured board.
Transfer dough onto baking sheet. Spoon filling in the center of the dough, spreading evenly but leaving 1 1/2 in border. Dot with butter.
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