LFGF Pumpkin and Fetta Galette by Neat Eats

Despite the somewhat fancy name, a galette is possibly one of the unfanciest things you can make in the oven – in a good way. It’s a kind of freeform tart that means no stuffing around with cutters or pie tins; it’s all hand -made and still manages to look good even if it’s a bit wonky.

The best thing, however, is that you and get as creative as you want with the ingredients. It can be sweet or savoury, so just throw in anything that you have to hand.

You will need:
1 batch of Live Free Gluten Free pastry (see below)
500 g piece of pumpkin, peeled and cubed
1 onion, thinly sliced
75g fetta cheese
Handful of pepita seeds
1-2 tbs oil

Preheat the oven to 180C. Add your cubed pumpkin to a baking tray, drizzle it with a bit of oil and season lightly. Bake until soft through but not too browned (turn the oven down if needed). While this is cooking, add the onion and some to a frying pan over low-medium heat. You want to caramelise the onions really slowly – it should take at least 10 minutes and they should remain soft (not crispy).

Prepare the pastry mix according to the packet (details below), roll into a ball and set aside while the pumpkin and onions cook and then cool.

Once you have everything prepared, roll out the pastry into a rough circle, about 2mm thick. If you’re feeling a bit fussy you can remove any unevenness with a knife. Cover a baking tray with greaseproof paper and relocate your pastry – it’s important to do this before you put the filling in.

To fill, simply spread the onions over the base, leaving enough pastry around the edge (about 5cm) to fold up afterwards. Top with the baked pumpkin, crumbled fetta and pepita seeds and fold the extra pastry up around the sides. Return to the oven and cook for about 20 minutes until browned.

This galette is nice hot or cold but particularly good at picnics.

Live Free Gluten Free short crust pastry:

1 ½ cups LFGF pastry mix
60g butter
3-4tbs water (you may need more)

Place LFGF pastry mix into a bowl. Rub in butter with fingertips until the mixture looks like breadcrumbs. Add the water gradually, making it into a workable dough. Turn on to a lightly floured board and roll into desired shape.

Big thanks to Neat Eats for this delicious recipe. 

To see their original entry from their test kitchen, visit

Website: www.neateats.com.au/2011/09/pumpkin-and-fetta-galette/ 

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Twitter: @neateats

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LFGF Fruit Loaf

Dry Ingredients 1kg loaf:
700g LFGF Bread mix

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 teaspoons ground mix spice

2 x dry yeast (found in LFGF Bread mix)

½ cup sultanas

½ cup currants

½ cup dry apricots

Method:

1. Open a 700g pack of LFGF Bread mix and place mix in a bowl. Find 2 x yeast packs. 

2. Place yeast, cinnamon and nutmeg mix spices in dry bread mix & mix through. 

3. Add all the dry fruit to the dry bread/yeast mix & mix through.

4. Make a well in the middle of the mix pour in 2 ¼ cup of warm water & ¼ cup of oil. Using electric mixer with a dough hook on medium to high speed mix until lighter in colour (5-10 min) then place in bread tin. 

5. Leave in warm place for approx. 2 hours (Placing the bread tin in a storage container/proofing oven with clip-on lid. This is a good place for the bread to rise doubles in size).

6. Bake at 180 - 200 deg for 45-55 minutes or until the loaf is starting to smell & look golden brown.

7. Serve and enjoy!

LFGF Handy Tip: Proofing Oven

We know just how versatile and delicious are LFGF mixes are but we thought perhaps we should share some great little handy tips with you to help make using our products even more enjoyable.


The first tip we'd like to share is involves preparing your bread loaves with our LFGF Bread Mix.
As you know, LFGF bread can be made using an electric mixer with a dough hook or with a bread maker (on rapid or basic loaf setting - never the gluten free setting!). Whichever way you decide to use, it's very important that the dough be allowed to rise before baking as this is what will give you a lighter loaf. Of course, if you are using a bread maker, this is all part of the cycle, but when making the bread by hand, it's a different story.


Because our LFGF Bread Mix has yeast (use all of the two supplied packs of yeast in your 700g mix pack to produce a 1kg loaf), it needs to have a rising cycle. You want the loaves, rolls (etc) to approximately double in size, so for the dough to rise properly, it needs to be in a warm place, away from the any drafts/wind or the dough will go dry.


And here is our handy tip - we use a plastic storage tub or as we like to call it "our proofing oven"! 

You can buy these air tight tubs at any homewares or $2 dollar shop and they work perfectly to trap in the heat and keep out the draft. Naturally, this is the sole purpose of this tub. It lives in our LFGF testing kitchen and is not available for any other storage jobs in order to keep it free from contamination.


They come is many different shapes and sizes but rarely do you need to spend more than $10 on one, which in our minds, makes for a fantastic, cost effect proofing oven in every gluten free'rs kitchen!

Be sure to place a cooling rack in the bottom of the tub first and pour in a small bowl of boiling water to help aerate the bread. Pop the lid back on, seal it and place the tub in a warm spot for the next two hours.....a great place is actually in your car as it's out of reach from the kids, the pets and the breeze!


As always, please let us know if you found this tip helpful and if you have an alternative idea that works for you :)