Pumpkin and Tofu Galette
Pumpkin packs some serious health benefits into it’s vibrant flesh so this year carve your pumpkin into a savory veggie pie. This recipe encompasses all the delicious flavours of fall wrapped up in flaky, walnut pastry. A galette is just a fancy word for a free form pie; which means it doesn’t have to perfect. Happy Baking!
Savory Walnut Dough
2 cups whole wheat flour
1 cups All purpose flour
½ cup walnuts, chopped
¼ cup chopped parsley
1 Tablespoon sage, chopped
1 tablespoon granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into pieces
1 tablespoon cold water, or more as needed
In a food processor, pulse the nuts and 2 tablespoons flour until the nuts are ground. Add the remaining flour, sugar, herbs and salt, and pulse to blend. Add the butter and pulse until the mixture has a sandy texture.
In and bowl lightly whisk the egg and water togther. Sprinkle the egg mixture over the dough, then pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap it in plastic wrap, and then refrigerate until the dough is firm, at least an hour.
Pumpkin and Tofu Galette
1 small pie pumpkin, peeled and cut in halve and sliced
1 Tablespoon extra virgin olive oil
1 teaspoon fresh sage, chopped
1 leek, sliced thinly (whites only)
2 cloves garlic
½ teaspoon fresh grated nutmeg
½ cup parsley, chopped
½ cup walnuts
3/4 cup feta cheese, crumbled
10 oz extra firm tofu, drained and cubed
1 recipe Walnut Pastry
Preheat the oven to 400 degrees F. Toss the pumpkin in olive oil, add sage and a bit of salt. Roast for 30 minutes, or until tender.While the squash is roasting, sauté the leek and garlic in a skillet on medium high heat. Add walnuts and toast until fragrant.
Combine the leek/walnut mixture with the feta, nutmeg, parsley. Place tofu and 1 egg in the bowl of a food processor and buzz until smooth. Add half of the leek/walnut mixture to the tofu and pulse until combined but not smooth. The nuts should still be visible. Reserve the remaining leek/walnut mixture for topping.
Roll the dough directly onto a piece of parchment. Use a knife to make a circle with the dough that’s about 12 inches in diameter. Carefully transfer the rolled dough to a baking sheet covered in parchment.
Spread the tofu mixture evenly across the dough, leaving approximately a 2.5 inch border. Place the pumpkin on top of the mixture and sprinkle with the reserved topping. Fold the excess dough on top of the ingredients in a circle, until you