Mary Miso - Recipes for every day - Cookbooks

Galette dough:
250 g flour
125 g cold butter
2 pinches of salt
1 egg
3-4 tbsp water

Pumpkin purée:
1 onion, chopped
2 tbsp oil
200 g pumpkin, diced
Salt, pepper, sugar
0. 5 dl vegetable stock
1 tbsp butter

Chicory:
4 chicory
2 tbsp oil for frying
3 tbsp balsamic vinegar
1 tbsp honey
1 tsp chilli flakes
Salt and pepper
1 dl vegetable stock

8 tbsp chopped walnuts
1 red onion, cut into wedges
5 sprigs sage, leaves plucked

Galette dough:
Rub the flour, butter and salt together in a bowl with your hands until you have a crumbly mixture. Add the egg and water and knead into a dough. Wrap the dough in cling film and leave to rest in the fridge for an hour.

Fry the onion in the oil, add the pumpkin and fry briefly. Flavour with salt, pepper and a pinch of sugar. Add the vegetable stock, cover and cook for 30 minutes until soft. Add the butter and puree with a hand blender. Chill.

Chicory:
Cut the chicory in half lengthways. Heat the oil in a frying pan. Fry the chicory halves on the cut side. Add the balsamic vinegar, honey and chilli flakes. Season with salt and pepper and deglaze with vegetable stock. Cook the chicory for 5-10 minutes until soft, drain and leave to cool.

Preheat the oven to 180°C (fan oven).
Prepare a baking tray with baking paper.

Roll out the galette dough on a little flour to a round or oval shape 5 mm thick. Place the dough on the baking tray.
Spread with pumpkin puree, leaving a 1 cm border free. Sprinkle with 4 tbsp chopped walnuts. Spread the chicory over the pumpkin puree. Scatter over the red onions, sage and the remaining walnuts. Fold in the edges. Bake the galette for 30 minutes until the pastry is golden brown.