Ingredients
- 2 puff pastry discs
And for the garnish
- 100 g ground almonds
- ½ liter of water
- 350 g pumpkin flesh, cut into 2 cm pieces
- 100g butter, cut into 2cm pieces
- 100 g brown sugar
- 1 egg
- 1 C. dark rum
- 1 beaten egg, for the gilding
- 1 bean
.
Preperation :
Put the water in a saucepan, add the pumpkin cubes and cook for about 20 minutes and drain well at the end of cooking.
Place the cooked pumpkin in a bowl, add the butter, brown sugar and whole egg, then blend in a blender to obtain a puree.
Stir in the almond powder and rum.
Place a first disc of dough on the baking sheet covered with baking paper. Spread the filling with a spatula 2 cm from the edge. Push in the bean.
Pass a brush with water on the edge of the disc without overflowing.
Place the second disc on the trim and weld the edges together by pinching them. Brush with the egg with a brush, being careful not to run the egg over the edges if not the dough will not rise correctly then make your decoration on top with the tip of a knife.
Place in the freezer for 20 min. Preheat the oven to 210 ° C (th. 7).
Bake the galette 35 to 40 minutes in the oven, until golden brown. Let cool for 5 to 10 minutes before serving.