Spicy Pumpkin Galette

For the dough:

200 g spelt flour
50 g wholemeal flour
90 g butter, cold
1 egg
1 teaspoon white wine vinegar
about 1 tablespoon water
1 teaspoon salt

Topping:

250 g pumpkin, thinly sliced
1 large onion, thinly sliced
100 g broccoli, cut into small roses
3 tablespoons olive oil
100 g Greek yogurt
1 egg
1-2 teaspoons Harissa
1 tablespoon olive oil, to brush
1 tablespoon Nigella seeds, to sprinkle
salt and pepper

Prep.time: 30 minutes

Cooking time: 20 minutes

You’ll need: Stirring tool, Food processor

Method:

1. Add the flour, the diced butter, vinegar, egg, salt and the water in the food processor and mix roughly.
2. Knead the dough quickly by hand until it comes together, then wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 180C (fan-forced).
4. Attach stirring tool to Cooking Chef, and set the temperature to 120 ° C.
5. Heat 3 tablespoons of olive oil in the mixing bowl, and cook onion, pumpkin and broccoli for 8 minutes.
6. In a small bowl, mix yogurt, harissa, egg, season with some salt and pepper.
7. Roll out the dough on parchment paper to a circle of about 30-35 cm diameter.
8. Spoon the spiced yogurt on the dough leaving about 2-3 cm from the edge, and top it with the vegetables.
9. Roll up the edges of the dough and pinch together. Place galette on a sheet pan, brush edges with olive oil, sprinkle with Nigella seeds and bake for 20-25 minutes.
10. Serve it with Harissa and Yogurt.

Baked in partnership with Kenwood Switzerland