While my Mr’s mom was here she wanted to prepare a mixed vegetable soup (that by the way, turned out amazing!), and for that she needed just a piece of pumpkin. We could only find whole pumpkins so as a result we ended up with some leftover raw pumpkin and I had to find a way to use it for something. I like to have it simply baked in the oven but my Mr is not a fan, so had to come up with something else. And then I remembered the fancy pastillo, and thought: why not bake it into some kind of a cake? And then the almond-pumpkin-cinnamon-anise gallette was born. Yes, my kitchen smelled wonderful!
for the dough
1 cup flour (I used white, you can use a mixture of white and whole wheat or whole-wheat only, in that case adjust the amount of water accordingly)
1/2 teaspoon sugar
1/8 teaspoon salt
1 tbsp sliced almonds
6 tbsp cold unsalted butter, cut into small pieces
chilled water, as needed (I used about 4 tbsp for the white flour)
for the filling
About 1 cup of thinly sliced pumpkin
2 tablespoons unsalted butter, melted
1 tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp ground anise
a handful of sliced almonds
For the dough, sift flour in a large bowl. Mix in sugar, salt and almonds. Cut in butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
When the dough is ready, roll out on a floured surface or on plastic wrap to a circle about 1/8″(about 0.3cm) thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 200°C/400°F.
For the filling, place pumpkin slices in a bowl with melted butter, sugar, anise and cinnamon. Toss to coat. Pour the filling on your dough (leave about 2″ (5cm) from the edge of the dough). Fold over the edges of the dough, and sprinkle with sliced almonds.
Bake on middle rack of oven for about 45 minutes, or until golden brown.