Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Galette
How it's done
Dough
Mix the flour and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.
Galette
On a sheet of baking paper, roll out the dough into a circle (approx. 32 cm in diameter), place on a baking tray. Spread the crème fraîche onto the dough, leaving a border of approx. 4 cm. Sprinkle with nuts. Mix the squash and apple with the oil and salt, spread on top of the nuts. Sprinkle pistachios, pumpkin seeds and thyme on top, fold down the edges.
Bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C.
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