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Pumpkin, leek and Gorgonzola galette
Makes 8-10 slices
Ingredients
- 1 x quantity flaky pastry (see recipe, right, or use 1 shop-bought sheet)
- 2tsp plain flour, plus extra to dust
- 2tbsp extra virgin olive oil
- 1 brown onion, thinly sliced
- 1 large leek, thinly sliced and washed well
- 300g pumpkin or squash, deseeded, thinly sliced and skin left on
- 2tbsp rosemary or sage leaves (or a combination), chopped, plus extra sprigs and leaves to serve
- 60ml single cream
- 50g Gorgonzola Dolce (or Parmigiano Reggiano or Fontina)
- 1 egg
Flaky pastry (Makes enough dough for 1 large gallette or pie)
- 340g plain flour, plus extra to dust
- 1tbsp granulated sugar
- 1tsp fine sea salt
- 250g cold unsalted butter, diced
- 120-160ml ice-cold water
Method
Take the dough out of the fridge and put it on a well- floured worktop. When it has warmed enough to be slightly pliable, use a rolling pin to roll it from the centre, turning as you go, to create a rough circle. Using a liberal amount of flour to prevent the dough sticking to the worktop, continue rolling and rotating until the dough is around 3-4mm thick.
Trim the dough and put it on a round pizza tray or baking tray lined with baking paper and transfer to the fridge.
Heat a large sauté pan over a medium heat and add the
olive oil. Add the onion and
leek with a good pinch of fine
sea salt and a good crack of
black pepper. Sweat for 10-15
minutes until they are soft and
sweet but have no colour, then
transfer to a plate or tray and
cool in the fridge until you’re
ready to assemble the galette.
Preheat the oven to 200C/
180C F/Gas 6. Remove the
pastry round from the fridge
and spread the flour across the base (this will absorb the
moisture from the onion and
leek to prevent the base going
soggy). Top the pastry with the
cooked onion and leek, leaving
a 5-6cm border around the
entire edge.
In a mixing bowl, combine the pumpkin slices with the rosemary and/or sage leaves, cream, Gorgonzola or other cheese, a pinch of fine sea salt and some black pepper (don’t oversalt as the cheese is also salty). Lay this mixture on top of the onion and leek, then pour any excess cream or cheese in the bowl over the pumpkin.
Fold the edges of the galette up over the pumpkin, in as rustic or pretty a shape as you like, leaving the filling exposed in the middle.
Mix the egg with 1tsp water
and use a pastry brush to brush
the crust of the galette with the
egg wash. Finish with a sprinkle
of flaked sea salt and cracked
pepper over the crust.
Put the galette in the oven
and immediately turn the
temperature down to 180C/
160C F/Gas 4. After around
40–50 minutes the crust should
be deeply golden and the
pumpkin browned.
Transfer the galette to a cooling rack without the baking paper so the pastry remains crisp on the bottom while it cools slightly. Serve warm, scattered with the extra rosemary and/or sage.
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