Pumpkin-based galette with quince
Description
Delicious baked treat for the whole family. The base of any galette is shortcrust pastry, with a filling of your choice: savory or sweet. Here is the recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the quince. Peel the pumpkin in advance and cut it into slices. Place in the oven and bake at 200 °C for 35 minutes.
- 2
Step 2
In a deep bowl, combine the ingredients for the dough: flour, baking powder, sugar (2 tbsp), cold butter, and roasted pumpkin. Knead until a soft dough forms. Depending on the moisture content of the pumpkin, adjust the amount of flour—it may require slightly more or less. The dough should come together into a ball and not stick to your hands. Wrap the dough in plastic wrap and refrigerate for 40–50 minutes.
- 3
Step 3
Meanwhile, prepare the ingredients for the filling. Peel the quince, slice it. Simmer for 2-3 minutes under a closed lid with a small amount of water, then drain.
- 4
Step 4
Roll out the dough on parchment paper into a thin layer (5 mm), and sprinkle with starch.
- 5
Step 5
Place slices of quince on the dough and sprinkle them with sugar.
- 6
Step 6
Fold the edges of the dough using parchment paper, pressing them lightly. Brush the top of the dough with a mixture of yolk and 1 tablespoon of water. Bake in a preheated oven at 180 °C for 40-45 minutes. Let the pie cool.
- 7
Step 7
Ready. Serve at the table.