Rustic Vegan Crown Prince Pumpkin Galette With Butter Bean Puree & Rocket Pesto
A rustic vegan galette filled with roasted crown prince pumpkin and butter bean puree, with rocket and pumpkin seed pesto - A seasonal autumn treat.
Equipment
- 2 Baking tray
- Parchment paper
Ingredients
- 800 g Crown prince pumpkin
- ½ teaspoon Salt
- 1 teaspoon Cumin powder
- 1 teaspoon Oregano
- 1 tablespoon Olive oil
Gallette Dough
- 220 g Plain flour
- 110 g Butter
- ½ teaspoon Salt
- 30 ml Water
Butter bean puree
- 260 g Butter beans From a tin, with liquid
- 150 g White onion
- 25 g Garlic
- 1 Bay leaf
- 2 tablespoon Olive oil
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Rocket pesto
- 60 g Rocket leaves
- 30 g Pumpkin seeds
- 1 clove Garlic
- 25 g Parmesan
- 2 tablespoon Olive oil
- ½ Lemon
- 1 teaspoon Salt
- ¼ teaspoon Ground black pepper
Instructions
Galette dough
- Cut the butter into cubes.
- In a bowl, add the flour, salt and butter. Rub together until the flour resembles breadcrumbs.
- Then add the water and combine to form a dough. Pat into a disc, cover with parchment paper, and refrigerate for at least an hour, until firm.
Butter bean puree
- Peel and cut the onions in half, removing both ends. Slice evenly - no thicker than a coin.
- Peel and roughly chop the garlic.
- In a pan, add the olive oil. Once the oil is hot, add the bay leaf and sliced onions. Gently caramalise the onions over a low heat.
- Once the onions are golden brown, add the chopped garlic and continue frying until the garlic is soft.
- Now add the butter beans, along with the liquid.
- Season with salt and pepper.
- Cook the butter beans until they are soft and break when pressed with the back of a spoon.
- Set aside to cool. Once cooled, puree the butterbeans and set aside.
Pumpkin preparation
- Preheat the oven to 180ºC
- Peel and remove the seeds from the pumpkin. You can leave the skin on if you prefer.
- Cut the pumpkin into slices a little bit thicker than a coin.
- Transfer to a baking tray, and season with salt. Add the oregano and cumin. Drizzle over the olive oil and mix to coat the pumpkin slices.
- Cover the baking tray with another baking tray and bake the pumpkin for ten minutes in the oven. Once done, remove the cover and setaside.
Rocket Pesto
- Wash and pat dry the rocket leaves.
- In a food processor, add the garlic, parmesan and pumpkin seeds and blend until roughly chopped.
- Then add the rocket leaves, salt and Olive oil, and blend until the pesto comes together.
- Finally, add the juice of half a lemon and set aside.
Assemble the galette
- Remove the dough from the Fridge and roll out onto a floured surface, in a rectangular shape. The rolled out pastry must be larger than the inside of your baking tray. Refrigerate again for about ten minutes to make it easier to work with.
- Roll the dough gently onto your rolling pin and transfer onto a baking tray lined with parchment paper.
- Add the butter bean puree onto the pastry and spread evenly, leaving one inch space on the sides.
- Carefully arrange the pumpkin slices on top of the butterbean puree, again leaving a one inch space on all sides.
- Now, carefully fold up the sides of the pastry, encasing the filling, and chill for ten minutes in the fridge.
- Add some turmeric to a plant-based milk for 'egg wash'. You can also use egg if your galette is not vegan.
- Brush the turmeric milk "egg wash" on all the edges of the tart and bake in the oven for about 40 minutes. Turn the tray so the front is at the back (180 degrees). This is so that the gallette achieves an even colour.
- Once the galette is cooked, add dollops of rocket pesto and serve hot.
Nutrition
Calories: 468kcal (23%)Carbohydrates: 69g (23%)Protein: 13g (26%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 3mg (1%)Sodium: 1393mg (61%)Potassium: 884mg (25%)Fiber: 7g (29%)Sugar: 14g (16%)Vitamin A: 2115IU (42%)Vitamin C: 21mg (25%)Calcium: 182mg (18%)Iron: 5mg (28%)
NOTES
The nutritional values are for information only, generated by the Spoonacular API.
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