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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