Rustic Roasted Pumpkin Galette Recipe
Rustic Roasted Pumpkin Galette
Makes 1 (9-INCH) PIE
This pumpkin galette is rustic, simple to assemble, and an absolute stunner. With caramel-y chunks of richly spiced roasted pumpkin and a flakey crust, it’s sure to become a new family favorite. Serve warm with a scoop of vanilla ice cream!
- 1/2 recipe All-Butter Pie Dough
- 1 sugar pie pumpkin (about 3 pounds)
- 1 tablespoon vegetable oil
- 3/4 cup dark brown sugar, packed
- 6 tablespoons unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 teaspoon Chinese 5-spice
- 3/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 tablespoon turbinado sugar
- Preheat oven to 375°F.
- Peel, seed, and dice pumpkin into 1-inch pieces. You should have about 1 1/2 pounds diced pumpkin pieces.
- Spread pumpkin on a parchment-lined sheet pan. Drizzle with oil and toss to coat. Roast 20 to 25 minutes until tender and golden on edges.
- Transfer roasted pumpkin to a large bowl. Decrease oven temperature to 350°F.
- To pumpkin, add brown sugar, melted butter, flour, Chinese 5-spice, and salt. Fold gently to combine, being careful not to break up pumpkin pieces. Set aside.
- On a lightly floured surface, roll pie crust into a 14-inch circle. Carefully transfer pastry to a parchment-lined baking sheet by hanging over rolling pin.
- Pile pumpkin filling in center of pastry. Fold up sides of pastry, pleating to hold in filling and leaving center exposed. Refrigerate 10 minutes.
- Remove from fridge. Brush pastry lightly with egg and sprinkle with turbinado sugar.
- Bake 45 to 55 minutes until golden and crispy. Cool on a wire rack at least 10 minutes before slicing and serving.
- Cook's Tips:
- Chinese 5-spice is a blend of ginger, star anise, fennel seed, cinnamon, and cloves. It creates a delicious stand-in for classic pumpkin spice. Sichuan peppercorn is sometimes included, adding to the complexity of this wonderful spice mix.
- While the small, orange, sugar pie pumpkin is the classic baking pumpkin, this recipe will work with any winter squash. When using sweeter winter squashes such as butternut, kabocha, or blue Hubbard, decrease sugar in recipe to 1/2 cup.
Nutrition:Amount Per Serving (based on 8 servings)
Calories: 380 undefined
Fat: 21 g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 75 mg
Sodium: 270 mg
Carbohydrates: 45 g
Fiber: 1 g
Sugar: 25 g
Added Sugars: 21 g
Protein: 4 g
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