The filling is an essential part of this delicious recipe, so we start by preparing the pumpkin. Peel the pumpkin and then use a grater or food processor to chop it. Once the pumpkin is prepared, set it aside and now focus on the sugar and cinnamon mixture. In a bowl, combine the sugar with the cinnamon, mixing the two ingredients well, then let them sit for the flavors to meld.
For the dough, start by pouring boiling water over the oil and salt in a bowl. This combination will help achieve an ideal texture. After adding the water, add the flour mixed with baking powder and start to homogenize everything with a spoon. You will get a soft dough with a consistency similar to playdough, which will not stick to your hands. Let the dough rest for 20-30 minutes at room temperature; this step is important to give it elasticity.
Once the dough has rested, roll it out into a round sheet that is about 1.5 times larger than the size of the tray in which you will bake the galette. It is important that the dough sheet is thicker in the center and thinner at the edges to support the filling. Sprinkle semolina in the middle of the dough, being careful not to reach the edges. Then, distribute the grated pumpkin in a generous layer, at least 1 cm thick, leaving the edges free to close the galette. On top of the pumpkin, sprinkle the sugar and cinnamon mixture, which will add a sweet and aromatic flavor.
Next, fold one side of the dough sheet over the filling, leaving the center uncovered. Bring the corner of the first side over the filling and continue this process with the other corners until the galette is completely closed. It is important to press the overlapping dough with your fingers to stick well. Transfer the galette to a tray, along with the baking paper. If you want a crispy and glazed crust, brush the top of the pie with a little water and sprinkle with white or brown sugar.
After completing all these steps, place the tray in the preheated oven at 180 degrees and bake for 30-40 minutes, or until the galette turns golden and starts to brown nicely. Let it cool for 10-20 minutes before slicing, being careful as the dough is very fragile. This galette is delicious both warm and cold, but is often especially appreciated cold when the flavors have intensified. Enjoy every bite of this delicacy that brings a taste of autumn in every bite!
For the dough, start by pouring boiling water over the oil and salt in a bowl. This combination will help achieve an ideal texture. After adding the water, add the flour mixed with baking powder and start to homogenize everything with a spoon. You will get a soft dough with a consistency similar to playdough, which will not stick to your hands. Let the dough rest for 20-30 minutes at room temperature; this step is important to give it elasticity.
Once the dough has rested, roll it out into a round sheet that is about 1.5 times larger than the size of the tray in which you will bake the galette. It is important that the dough sheet is thicker in the center and thinner at the edges to support the filling. Sprinkle semolina in the middle of the dough, being careful not to reach the edges. Then, distribute the grated pumpkin in a generous layer, at least 1 cm thick, leaving the edges free to close the galette. On top of the pumpkin, sprinkle the sugar and cinnamon mixture, which will add a sweet and aromatic flavor.
Next, fold one side of the dough sheet over the filling, leaving the center uncovered. Bring the corner of the first side over the filling and continue this process with the other corners until the galette is completely closed. It is important to press the overlapping dough with your fingers to stick well. Transfer the galette to a tray, along with the baking paper. If you want a crispy and glazed crust, brush the top of the pie with a little water and sprinkle with white or brown sugar.
After completing all these steps, place the tray in the preheated oven at 180 degrees and bake for 30-40 minutes, or until the galette turns golden and starts to brown nicely. Let it cool for 10-20 minutes before slicing, being careful as the dough is very fragile. This galette is delicious both warm and cold, but is often especially appreciated cold when the flavors have intensified. Enjoy every bite of this delicacy that brings a taste of autumn in every bite!
Ingredients
Filling: -500 g grated pumpkin -1 cup sugar or to taste -ground cinnamon, optional Dough: -½ cup hot water -½ cup oil -a pinch of salt -2 cups flour -1 teaspoon baking powder Others: -3 tablespoons semolina -white sugar / brown sugar, for decoration, optional * use a 250 ml cup for all ingredients