WHOLE OATS PUMPKIN GALETTE W/ LEMON THYME
INGREDIENTS
WHOLE OATS GALETTE DOUGH
225 g QUAKER wholegrain rolled oats
75 g cake flour
140 g good quality butter, chilled + cubed
2 eggs
½ teaspoon (tsp) sea salt
PUMPKIN FILLING
600 g pumpkin, peeled + cubed
2 garlic cloves
2-3 sprigs fresh lemon thyme
4 tablespoons (TBSP) olive oil
2 TBSP freshly squeezed lemon juice
3 tsp turmeric powder
2 tsp smoked paprika powder
⅛ tsp chilli powder
¼ tsp sea salt
DECORATION
150 g pumpkin thinly sliced
Some olive oil for the pumpkin + egg wash (egg + water) for the dough before baking
1 TBSP pumpkin seeds
a few extra lemon thyme sprigs
RECIPE
Pumpkin filling
Preheat the oven to 220°C. Peel the pumpkin, remove the seeds and weigh 600 g, then cut into cubes. Slice an additional 18–20 thin slices (150–180 g) and set aside for decoration. Transfer the cubes to a baking tray, add olive oil, garlic, lemon thyme and a pinch of salt. Roast for 30–45 minutes until soft and caramelised. Remove garlic and let cool.
Galette dough
Blend the QUAKER oats until finely ground. Add the flour and salt and mix well. Transfer to a work surface, incorporate the cold butter, then add the eggs and knead until a smooth, compact dough forms. Wrap and refrigerate for 30 minutes.
Pumpkin puree
Blend the roasted pumpkin with the spices and lemon juice until smooth.
Galette assembly
Roll out the dough on baking parchment into a round disk. Spread the pumpkin puree in the centre, leaving a 2 cm border. Arrange the pumpkin slices on top, fold the edges inward, brush the dough with egg wash and the pumpkin with olive oil. Bake at 180°C for 30–40 minutes until golden. Finish with pumpkin seeds.