Halloween was over and we had some incredible pumpkins that were too beautiful and large to throw out. I cut them up in large chunks, lightly buttered, and baked them for an hour at 375 degrees. The chunks were soft and pliable. The baking removes the acidity of the pumpkin and gives it a nutty sweet flavor. You may want to add some cinnamon or nutmeg and scoop out the pumpkin, mash it and eat it warm. Remove the seeds and enjoy their excellent source of iron, vitamin A, potassium, protein, and phosphorous.
Scoop the cooked pumpkin out and place in a colander to allow the water to drain. Set aside. Begin sautéing the onions for filling.
The Galette Crust
2 cups whole wheat pastry flour
1/2 cup unbleached all purpose flour
1 teaspoon sea salt
1/2 cup cold butter, cut in small pieces
1/3 cup sour cream
1/4 cup ice water
2 eggs, one set aside for an egg wash after preparing crust
1/8 cup corn meal
Process all ingredients except the corn meal in a food processor. Pulse several times to incorporate all of the ingredients. Crust should be moist yet crumbly. Remove crust from food processor and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Remove crust from refrigerator and sprinkle corn meal on a work surface. I like to use parchment paper for my work surface because it makes it easier to lift the crust when you pull up the edges. Roll out the crust using a rolling pin to about 12 inches round. Crust should be about a 1/4-inch in thickness. Transfer (preferably on parchment paper for easy transfer) to a large ungreased cookie sheet with an edge.
1 3/4 cups pumpkin
1 sweet onion, chopped in thin strips
1 shallot, finely chopped
3 tablespoons olive oil
2 tablespoons butter
1/4 cup white wine (I use chardonnay)
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh rosemary, finely chopped
6 ounces goat cheese, cut in thin slices
3 tablespoons fresh sage (6-7 leaves)
Saute the onions, shallot, olive oil, butter, and wine in a large skillet over medium heat. Cook until onions become soft. Stir occasionally. Reduce heat to simmer until onions become lightly browned and caramelized. About 30 minutes. Set aside to cool. Preheat oven to 375 degrees. Place cooked pumpkin, caramelized onion mixture, salt, pepper, and rosemary in center of crust. Leave at least 1 1/2 inches of crust on the edges. Cover top with goat cheese slices and sage leaves. Fold up the edges, but leave the center open. Use the parchment paper to pull up the edges to avoid breaking the crust. Using a pastry brush cover the edges with the remaining egg, beaten with a fork. Bake for 30-35 minutes. Serve warm.
For a unique flavor, add 1/2 cup of raisin dressing on top of the onions and pumpkin from the “Raving about Raisins” recipe on my site.