This is a very delicious recipe for a rustic Italian pumpkin galette with whole wheat crust, sun dried tomato cream cheese filling, sliced butternut squash, prosciutto chips and feta cheese. Perfect as an appetizer or as the main dish itself.
Why Italian Pumpkin galette? If you haven’t noticed we love pumpkin. Currently we could eat it everyday 😉 So yeah we totally take advantage that pumpkin is in season right now. This time I’ve used butternut squash and combined it with my homemade sun dried tomato walnut pesto and prosciutto chips and created this stunning very delicious galette with some inspiration from my favorite food country Italy.
You will need some sun dried tomato pesto for this recipe and I am sharing my personal recipe with you if you want to make your own which is a 100% more delicious than store-bought.
How to make sun dried tomato and walnut pesto
Ingredients:
- 1 1/4 cup grated walnuts
- 20 pcs sun dried tomatoes (160g)
- 1 clove of garlic
- handful fresh basil
- 1/2 cup grated parmesan
- 5 tbsp olive oil from the sun dried tomato jar
- 2 tbsp olive oil to your liking
Just put everything in a high speed food processor and voila its finished.
How to make this yummy Italian Pumpkin Galette
We start with the whole wheat crust
In a large mixing bowl combine flour and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.
Add the wet ingredients and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.
Off to making the delicious filling
We start with making the cream cheese base. Combine the sun dried tomato pesto with the cream cheese season with salt and pepper.
Next we cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices.
When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper.
Spread the cream cheese base ontop of the dough, leaving a 3 inch border around the edges. Add the butternut squash slices, drizzle with olive oil and course salt. Brush the dough with olive oil.
Bake for 35-40 minutes until pumpkin is soft and the galette is golden brown.
Top the galette with prosciutto chips (roast prosciutto slices at 180°C 5-10 minutes, it burns very easy as it turns out so don’t forget to check on your prosciutto regularly) and the feta cheese to your liking.
This is definitely a very easy savory pumpkin galette and we hope you will enjoy this recipe as much as we did;-)
Have I told you it’s perfect for your next halloween party or family gathering? Yes it’s very shareable and the crust is perfect and not crumbly at all! You should totally give it a try!
If you are planning a halloween party than I would recommend you these bad boys of cupcakes. My pumpkin cupcakes with vanilla cream cheese frosting, very moist and oh so very yummy! And very picturesque!
Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.
Love, Antonia
Italian Pumpkin Galette
Course: Appetizer, brunch, lunch, starterCuisine: American, Italian8
30
minutes35
minutes342
kcalThis is a very delicious recipe for a rustic pumpkin galette made with butternut squash, sun dried tomato-walnut pesto, prosciutto chips and a whole grain crust.
Keep the screen of your device on
Ingredients
- Whole wheat crust
1 1/4 cup 1 1/4 whole wheat flour
1/4 tsp 1/4 salt
8 tbsp 8 butter
1/4 cup 1/4 greek yoghurt
2 tsp 2 apple cider vinegar
1/4 cup 1/4 cold water
- Filling
2 tbsp 2 sun dried tomato pesto
3/4 cup 3/4 cream cheese 175g
1 1 butternut squash medium sized
4 slices 4 prosciutto
100 g 100 greek cheese
Directions
- Whole wheat crust
- In a large mixing bowl combine flour and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.
- Add the wet ingredients and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.
- Filling
- Sun dried Tomato-cream cheese base
- Combine the sund dried tomato pesto with the cream cheese season witth salt and pepper.
- Preheat the oven to 180°C.
- Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices.
- When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper.
- Spread the cream cheese base ontop of the dough, leaving a 3 inch border around the edges. Add the butternut squash slices, drizzle with olive oil and course salt. Brush the dough with olive oil.
- Bake for 35-40 minutes until pumpkin is soft and the galette is golden brown.
- Top the galette with prosciutto chips ( roast prosciutto slices 180°C 5-10 minutes) and the greek cheese to your liking.
Nutrition Facts
- Calories: 342kcal
- Carbohydrates: 27g
- Protein: 8g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 68mg
- Sodium: 450mg
- Potassium: 443mg
- Fiber: 4g
- Sugar: 4g
- Vitamin A: 10683IU
- Vitamin C: 20mg
- Calcium: 149mg
- Iron: 2mg
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