This Pumpkin Spice Ricotta Galette is so delicious and fun to make! All the fall inspired spices really make it taste amazing and the whole house smells great when it’s cooking. Arranging the pumpkin slices is probably the funnest part for me, I love making all the patterns and standing back to see the finished product is super satisfying.

There is lemon zest in the ricotta filling which is a must have ingredient for me with this pumpkin spice galette. It lifts the flavor profile and pairs so well with the pumpkin spice seasoning.

Tips For The Best Pumpkin Galette:

Do not over blitz the pastry in the food processor, you want chunks of butter. If you don’t have a food processor use the rubbing method with your finger tips. Make sure the butter is super cold though and try not to handle the dough too much.
I use apple cider vinegar but white vinegar would work fine! It helps shorten the pastry.
Use lemon zest!!!

Have fun with this one! Paige x

Pumpkin Galette

Yield: 6

Author: Paige

Prep time: 20 MinCook time: 55 MinInactive time: 1 HourTotal time: 2 H & 15 M

Sweet and heady with spiced pumpkin, this is the perfect dessert with those cooler months.

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Ingredients

Galette Pastry

1 1/2 cups plain white flour
150 grams cold butter, cubed
Pinch nutmeg
Pinch cinnamon
Pinch of salt
2 teaspoons apple cider vinegar
4 teaspoons chilled water
1 egg whisked
1/4 teaspoon granulated sugar

Pumpkin Ricotta Filling

1 cup ricotta cheese
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon vanilla essence
Zest of 1 lemon
1 very small butternut pumpkin, thinly sliced (seeds removed)
2 - 3 tablespoons sugar

Instructions

Pumpkin Galette

Put flour, butter, nutmeg, cinnamon, and salt in a food processor. Blend until it starts to looks like with some grape & pea sized lumps of butter.
Add vinegar and a little chilled water to the food processor. Blend until the sand starts to form a ball. If the ball doesn’t form continue adding water until a dough ball starts to form.
Pull dough out of the food processor. Press the dough with your hands, adding water if it’s too dry/cracking (not too much though).
Press into a flat 6 inch / 15 cm disk, and wrap tightly in cling wrap. Place in fridge for a minimum of 1 - 2 hours or overnight.
Preheat oven to 355 F fan bake. Line a baking tray with baking paper.
In a small bowl mix ricotta cinnamon, cloves, vanilla essence, and lemon zest.
Roll your pastry out on a lightly floured surface with a lightly floured rolling pin. Transfer to baking tray.
Spread ricotta mixture over the pastry leaving 1-inch / 2 cm of pastry on the outside. Arrange pumpkin slices in an overlapping pattern over the ricotta mixture. Sprinkle all over with sugar.
Fold/pleat all the pastry edges towards the middle. Brush pastry with egg and sprinkle with sugar. Place in oven for 45 - 55 minutes. Cover with tin foil part way through if the pastry or pumpkin starts to singe on top.
Enjoy with ice cream!

Nutrition Facts

Calories

456

Fat

27 g

Sat. Fat

17 g

Carbs

46 g

Fiber

4 g

Net carbs

42 g

Sugar

8 g

Protein

10 g

Sodium

218 mg

Cholesterol

102 mg

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Pumpkin Galette