OLIVE OIL GALETTE SENZA WITH RADICCHIO AND PUMPKIN
A rustic and inviting quiche that makes everyone fall in love
One of the features that differentiate the Galette, from quiche is the shape: it does not need a cake pan to be prepared, just a simple rolling pin and baking paper, and you’re done …
Whether it is prepared with puff pastry or shortcrust pastry, it doesn’t matter… the Galette is simply perfect in its own imperfection… it’s typically known for its many sweet versions but this rustic pie can also be served in a savory version and like any self-respecting quiche can be prepared either to recycle leftovers or with specially purchased ingredients.
One of the comforts of this delight is that it can be prepared in time, especially in anticipation of busy days that take away time from the kitchen… it can also be carried in the lunch box inside the backpack or work bag or simply shared warm with your family or served in slices for an aperitif…
Today I will share with you the recipe of my olive oil Galette that caused a lot of attention on Instagram, the one filled with radicchio and pumpkin.
Are you ready to bake galettes at any time? We will start from the procedure step by step and after all, as usual, you will find the summary card with all the doses, ingredients, utensils, etc that if you want, you can always keep with you… Just use the form to request the PDF file ready to print.
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METHOD
In a bowl, combine the flour, extra virgin olive oil, water, and pepper. With the help of a spoon, begin to mix the ingredients until the flour has absorbed the liquids.
Then overturn the mixture on a work surface and begin to knead the ingredients until the mixture is homogeneous. Create a ball and leave it to rest in the fridge wrapped in plastic wrap for 15 minutes.
If you want you can also use a processor or a planetary mixer to prepare the dough.
Once the dough has rested, we can roll it out with a rolling pin, directly on a sheet of baking paper until it reaches a thickness of about 3mm (0.1 in)
In the center of our dough spread first the fresh radicchio then the onion cut into slices.
If you want you can also add between one layer and the other some mozzarella without salt or low sodium, cut into cubes.
Finally, add the thinly sliced pumpkin, extra virgin olive oil, rosemary, and a sprinkling of pepper.
We fold the empty edge towards the center. Finally, we can give it a light sprinkling of Parmigiano Reggiano (not mandatory).
We let it cook for 20-25 mins in a convection oven preheated to 180 °(356°C). We take out of the oven, cut into slices, and serve.
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