logo-gold

Our Products

Mustards
Mayonnaises
Gherkins
Vinegars
Home > Our Recipes > Pumpkin Galette with fried sage, milk curd and a sweet mustard drizzle

Pumpkin Galette with fried sage, milk curd and a sweet mustard drizzle

Recipe by chef Alex Edmonson Find the chef on his Instagram account: @alexedmonson

30'

Ingredients

Galette dough:

  • 1 ¾ cups all purpose flour (398 g)

  • 10 ½ Tbsp cold diced butter (158 ml)

  • 1 Tbsp sugar (13 g)

  • 1 tsp salt (5 ml)

  • 3 Tbsp ice water (45 ml)

  • 1 Egg for egg wash

Pumpkin:

  • 1 baby baking pumpkin

  • 20 leaves fresh sage

  • 1 Tbsp dried sage (2 g)

  • ½ cup + 2 Tbsp butter (144 ml)

  • 2 Tbsp olive oil (30 ml)

  • 2 Tbsp canola or grapeseed oil (30 ml)

  • 1 ball, Fior di Latte

  • 1 Tbsp Maille Raspberry Vinegar (15 ml)

  • 1 large yellow onion

  • Salt To taste

Sweet Mustard Drizzle:

  • ½ cup Maille Honey Mustard (114 ml)

  • 1 Tbsp honey (15 ml)

  • 1 tsp Maille Raspberry Vinegar (5 ml)

  • ¼ tsp salt (1.25 ml)

  • ½ fresh garlic clove

Instructions

  1. Make your dough first. Combine the flour, sugar and salt and then add your diced butter. Using a stiff spatula or your hand slowly work the butter into the flour until a bread crumb looking texture is achieved. Work quickly as you don’t want the butter to melt. Add the ice water and stir until combined, and the dough comes together. Have some extra water on standby in case the batch needs a bit more moisture if it's not coming together.

  2. On a well-floured surface rollout the dough into an even rectangle shape then wrap with plastic and place in the fridge to firm. About 1-2 hours.

  3. Next, start by heating your oven to 450°F.

  4. Halve your pumpkin and discard the seeds and stem.

  5. Dice pumpkin and toss with olive oil, salt and dried sage, place into oven and roast for 15-20 minutes or until tender but not falling apart.

  6. Next, make browned butter. Place 1/2 cup of butter in a pot and turn on medium high heat. Let the butter come to a boil and allow the milk solids to start to caramelize (about 3 minutes). Once the butter begins to smell nutty and is slightly brown in colour turn off heat and let cool completely.

  7. Strain off the remaining solids and set aside.

  8. After the pumpkin has finished roasting, toss with half the browned butter.

  9. Finely slice your onion and place into a wide pan or pot on high heat with your canola oil.

  10. Cook the onions down until they start to caramelize, stirring occasionally to prevent burning.

  11. After some good colour has been added to the onions, deglaze the pan with raspberry vinegar and add the remaining butter. Set aside.

  12. Remove the dough from the fridge and flour your surface again. Roll out the dough to about 1/4” thickness. Cut into 5” circles using circular cookie cutters or if you don’t have a cookie cutter you can cut into a rectangle shape with your knife.

  13. About 1 cm from the edge, cut into the dough slightly using a smaller cookie cutter. Don’t cut all the way though, just about half way down. This will give the galette an edge.

  14. Poke holes in the centre of the dough using a fork to perforate.

  15. Add your caramelized onion to the centre and cover the surface up to the edge of the inner cutting you made. You don’t want to go to the outermost edge. There should still be about 1/2 cm dough showing on all sides.

  16. Egg wash the remaining exposed dough.

  17. Bake at 400°F for 15 minutes.

  18. Remove from the oven and egg wash again, bake for a further 10 minutes.

  19. Remove from the oven one final time and let cool.

  20. Next fry your sage, using your renaming browned butter added to a pan. Heat on medium high until nice and hot. Add your sage leaves and let them cook and sizzle in the browned butter. Remove once they stop sizzling and are crunchy and season right away while still hot. Set aside.

  21. To make the last component, the sweet mustard drizzle combines the honey mustard, honey, raspberry vinegar, and salt. Finely chop or grate your garlic and add it to the mustard mix. Stir to combine and taste for balance. It should be sweet and sour with a slight kick of mustard. If it’s still too spicy for you - add a bit more honey and vinegar.

Assemble your galette

  1. Using the base, place your roasted pumpkin on top of the caramelized onion.

  2. Take your fior di latte and rip or cut pieces off and place evenly around the galette.

  3. Top with your fried sage, and lastly finish it off with your drizzle.

  4. Enjoy!