Fall Savory Galette with Ricotta, Roasted Pumpkin, and Nuts

Ingredients

For the dough

• 220 g all-purpose or light spelt flour
• 150 g cold butter
• ½ teaspoon of salt
• 60–70 ml of ice-cold water
• 1 egg for brushing the edges (optional)

For the filling

• 350 g Hokkaido pumpkin
• 1 tablespoon olive oil
• 120 g ricotta
• 40 g finely grated Parmesan cheese
• 2–3 tablespoons of St Dalfour fruit spread
• 1 teaspoon of fresh or dried thyme
• salt and freshly ground pepper

To be completed

• a handful of fresh arugula
• 30 g of walnuts or pecans
• balsamic vinegar or balsamic cream
• more Parmesan, to taste

Method

1. Mix the flour with the salt. Add the cold butter, cut into small cubes, and quickly work it in with your fingertips until the mixture resembles coarse crumbs.
2. Gradually add ice-cold water and mix the dough briefly until it comes together. There’s no need to knead it for very long. Shape it into a flat disc, wrap it, and let it rest in the refrigerator for at least 30 minutes.
3. Cut the pumpkin into small cubes, toss with olive oil, salt, pepper, and a little thyme. Spread it out on a baking sheet and bake at 200 °C for about 15–20 minutes.
4. The pumpkin should soften slightly but still hold its shape. Then let it cool slightly. Mix the ricotta with the Parmesan, thyme, and freshly ground pepper. Use salt sparingly, as Parmesan has a strong flavor on its own. Preheat the oven to 190 °C.
5. Roll out the chilled dough between two sheets of parchment paper into a circle about 30 cm in diameter.
6. Spread the ricotta cream in the center of the dough, leaving a border of about 4 centimeters. Using small spoonfuls, spread the St. Dalfour fruit spread over the ricotta and lightly spread it or create an irregular swirl pattern.
7. Add the pre-baked pumpkin and gradually fold the loose edges of the dough toward the center. You can brush the edges with beaten egg.
8. Bake the galette for 35–40 minutes, until the edges are firm and golden brown. Briefly toast the nuts in a dry skillet and chop them coarsely. Top the galette while it’s still warm with arugula, nuts, Parmesan, and a few drops of balsamic vinegar.