ROASTED PUMPKIN AND WHIPPED FETA GALLETTE
Author: 
Recipe type: Lunch
Cuisine: French
 
Ingredients
For The Shortcrust Pastry
  • 120Gr Unsalted Butter, Cubed and Chilled
  • 1½ Cups All-Purpose Flour
  • ¼ Tsp Salt
  • 2 Eggs (One For Egg Wash)
  • ¼ Cup Ice Water
  • Sesame Seeds for Garnishing Pastry Edges (Optional)
For The Whipped Feta
  • 250 Gr Feta Cheese, Crumbled and at Room Temperature
  • 90 Gr Cream Cheese, at Room Temperature
  • 1 Clove of Garlic Minced
  • 1 Tsp Of Your Favourite Herb Blend (I Used Italian Seasoning)
For the Roasted Veg:
  • 1 Kg Pumpkin or Butternut (Cut into Small Cubes)
  • 2 Medium Red Onions (Sliced)
  • 1 Medium Red Pepper (Sliced into Strips)
  • 3 Tbsp Olive Oil
  • 3 Tbsp Balsamic Vinegar
  • Italian Seasoning
Instructions
Food Processor Method
  1. Pulse the flour and salt together.
  2. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
  3. Add the egg and process for 5 seconds.
  4. Add the ice water a little bit at a time and process for 20 seconds (you may not need all). The dough should now start clumping together.
  5. Turn the mixture out onto a work surface. The mixture will still be grainy but should hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
Hand Method
  1. In a large mixing bowl, whisk the flour and salt together.
  2. Add the butter and the egg, cutting into the flour using a pastry cutter or your hands until the mixture has a pea-like consistency.
  3. Drizzle in the water and continue cutting just to combine. Gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
  4. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes prior to rolling out and up to 3 days.
  5. You can also freeze the dough for up to 1 month, wrapped in a plastic wrap and placed in a freezer bag.
For the Whipped Feta
  1. Place crumbled feta, garlic and herb mix into a food processor and pulse until it’s small crumbs.
  2. Next add the cream cheese and puree for 4-5 minutes, scraping down the sides when needed, until feta is super creamy. If it seems a bit too stiff add a bit of milk. Will keep in the fridge covered for several days if you wanted to make ahead.
For the Roasted Veg
  1. Heat the oven to 180°C.
  2. Line a large baking tray with baking paper.
  3. Toss all the veggies together with the olive oil, balsamic vinegar, Italian seasoning and salt and pepper.
  4. Spread into a single layer then roast for 25 minutes or until just tender.
  5. Preheat oven to 180 °C.
  6. Unwrap the dough onto a sheet of baking paper and roll it out onto a lightly dusted surface into a thickish circular shape.
  7. Spread the creamy whipped feta in a thickish layer (you many not need all the mixture) over the of the pastry making sure to leave a 5 cm boarder and top with the roasted veg.
  8. Fold the pastry edges up over the sides of the filling, pinching to seal. Brush the pastry with the egg yolk and sprinkle with sesame seeds.
  9. Carefully drag the baking paper and tart onto the hot oven tray, then bake for 35-40 minutes until golden brown.
  10. Cool for at least 15 minutes before slicing.
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/roasted-pumpkin-and-whipped-feta-gallette/