Roasted Pumpkin Galette

The second dessert I made for the Pair of Pumpkins baby shower was a roasted pumpkin galette. I love the dough recipe used by the Tassajara monks that was published in the Monterey County Weekly this summer...with a few adaptations...

1/2 C warm water

2 t active dry yeast

2 pinches of organic granulated sugar

3-1/2 C white whole wheat flour

1 t pink Himalaya salt

2 large eggs

6 T soft butter

Dissolve the yeast and sugar in warm water. Let bloom for 10 minutes.

Add 3 C flour, 2 room temperature eggs, salt, and butter. Beat with a wooden spoon until you form a smooth dough that pulls away from the bowl. It should come together very quickly. Turn out the dough onto a counter and knead in the remaining 1/2 cup flour until smooth and shiny, about five minutes. Put the dough into an oiled bowl and let rise for about one hour. Punch down the dough and let it rise again if you have (or need) the time; I let mine rise for another 40 minutes.

Pull and cajole the dough into a large circle and lay it in a tart pan or pie tin - with at least a 1-2" overhang. Arrange the (sweet) roasted pumpkin on the crust. Dot it with butter. Fold the dough inward to create a free-form galette. Brush the surface with a beaten egg and sprinkle with some organic, raw turbinado sugar.

Bake at 425 degrees for 15 minutes, then turn over down to 350 and bake for another 15 to 30 minutes, until the crust is brown and the filling is bubbling. The bottom of the crust should be golden, crisp and dry. Serve with a dollop of unsweetened whipped cream.