Autumn Galette with Pumpkin, Green Olives, and Ricotta Cheese

Servings:

Crust:

• 200 g (about 1 ½ cups) all-purpose flour
• 100 g (7 tbsp) cold butter
• 1 egg
• 2–3 tbsp cold water
• A pinch of salt

Filling:

• 200 g pumpkin (Hokkaido or butternut), thinly sliced
• 80 g pitted green olives OLE!
• 150 g ricotta cheese
• 50 g grated Parmesan
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste
• Fresh or dried rosemary (optional)

Instructions:

1. Prepare the crust: Combine flour, butter, and salt. Add the egg and cold water, then knead quickly until the dough comes together. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Make the filling: Mix ricotta with half of the Parmesan, and season with salt and pepper
3. In a bowl, toss the pumpkin slices with olive oil, onion, honey, salt, pepper, and a few rosemary leaves.
4. Roll out the chilled dough into a rough circle.
5. Spread the ricotta-Parmesan mixture in the center, leaving a 3–4 cm (1–1.5 inch) border around the edges.
6. Arrange the pumpkin, onion, and olives evenly on top.
7. Fold the edges of the dough over the filling to form a rustic galette.
8. Sprinkle with the remaining Parmesan and bake at 190°C (375°F) for 35–40 minutes, until the crust is golden and crisp.