Recipe for baked delicacies from pumpkin, feta and rye galette

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This galette is completely seasonal and delicious. Delica pumpkins are at their best, so if you can get one for this recipe, please. When they come in season, I always buy a few of them and make sure to use them to the fullest! If not, you can also use a crown prince pumpkin or another pumpkin.

One of the biggest factors that will help you achieve a galette full of flavor is to taste the stuffing together and adjust the spices accordingly. I love chili, garlic and herbs, so I’ll often add a little bit of this to each one, but if you’re not so keen on the item, you can take it out to suit your palates.

Today we prepare quick coarse puff pastry, which does not have to rest for hours between the folds. As soon as the cake is done, turn it over and fold it twice so you still get a pointless flaky, buttery cake. Eat it hot or cold – it’s delicious anyway.

Baked delicacy of pumpkin, feta and rye galette

Preparation time: 40 minutes, plus 2 hours of cooling Cooking time: 1 hour 10 minutes

TURNINGS

Six to seven (makes a 25 cm galette)

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