Savory + Sweet Galettes

A healthy twist on how we typically use pumpkin… By Anne Heart

Pumpkin is a power-pack healthy vegetable but how we often eat it isn’t. It is rich in nutrients, vitamins, minerals and antioxidants that give extra benefits to the eyes, heart and skin,

Here is a recipe that uses pumpkin from scratch to make a savory and lightly, honey sweetened galette. My brother grows pumpkins for us every year and he loves to mix it up. I’m always game to try the different varieties he has grown each autumn. This year we cooked a Candy Roaster Squash but also love to use Hubbard or Cinderella.

There are quite a lot of steps to this recipe so pace yourself and you can prepare many of the ingredients days in advance.

The Crust Ingredients:

2 ¾ c flour

16 tbsp frozen butter 

8 oz iced water

1 tsp salt

Instructions:

Dice the butter into 1/2 inch cubes and cut into flour with a pastry cutter or fork.

Once the mixture has a cornmeal like texture, add salt and water a few tablespoons at a time. Combine by hand until the dough just barely holds together in a ball. You may not use all the water. Try not to over mix it… it is ok if there are chunks of butter visible.

Refrigerate for at least 2 hours.

The Pumpkin Ingredients:

2 c. pumpkin purée

1 c. cream

2 eggs yolks

1 tsp. salt

Savory Toppings:

1/2 c. Goat cheese

1 Roasted Zucchini 

1 tsp. Savory Herb Spice Blend

3 tbsp. Pan Seared Bacon 

Sweet Toppings:

1/2 c. Goat Cheese

1 tsp. Sweet Earth Spice Blend

1 tbsp. honey

Instructions:

Pre-heat oven to 375 degrees.

Chop up pumpkin into 2 inch pieces. Remove skin and seeds. (Feed all pumpkin scrapes to your chickens, if you have them… it is great for their digestion and keeps parasites at bay.) Place in a large baking pan (around 18” x 10”), coat with oil and a sprinkle of salt.

Slice zucchini into 1/8 inch slices. Lay flat on a sheet pan and sprinkle with salt, oil and Savory Herb Spice Blend.

Roast pumpkin for about an hour or until a fork will softly hit the center of each piece.

Combine all pumpkin ingredients and blend until smooth.

Roast zucchini for about 45 mins or until they start to dry and crips around the edges.

Baking the Galettes

Preheat the oven to 375 degrees.

Split the dough in half and roll each into a flat oval about 1/4” thick.

Spread half the pumpkin puree on each piece of dough, leaving 1 inch around the edge.

Evenly space the zucchini, bacon and 1/2 c. goat cheese on the savory galette. Sprinkle with Savory Herb Spice Blend and salt.

For the sweet galette, sprinkle the remaining goat cheese, Sweet Earth Spice Blend, salt and a drizzle of honey.

Fold over the edges and bake for about 45 mins or until the edges are golden brown.

Enjoy!