Hey friends, I’ve got something special for you today—one of my recipe illustrations from This Better Pan Out, a cookbook that’s as fun as it is flavorful! As a food illustrator, I’ve had the pleasure of turning recipes into art, and I’d love to help bring your cookbook or magazine to life. I’m Anna Lena, and my goal is to make every dish look as good as it tastes.
Today we will create a rustic pumpkin galette with the help of vibing' food illustrations that guide you from dough to a delicious fall treat.
Ingredients
1 egg, beaten
Pinch of chili flakes
Zest of ½ lemon
± 300 g wild spinach, well washed, without tough stems
½ butternut squash, ± 500 g
Pinch of fennel seeds
100 g pecorino, grated
1 large or 2 small balls of burrata
2 tbsp pumpkin seeds, roasted
4 tbsp olive oil + extra for drizzling
Dough
90 g cold butter, diced
1 tbsp fennel seeds, slightly ground in a mortar
1 egg yolk
175 g flour + extra for dusting
Rub
3 small dried chili peppers or 1 tsp chili flakes, or to taste
1 tbsp fennel seeds, ground in a mortar
1 tbsp oregano
Prepare the dough: Quickly mix all dough ingredients (except ± 3 tbsp really cold water) with a pinch of salt in the food processor or by hand until a cohesive dough forms. Add a few drops of water if necessary. Avoid over- kneading! Press the dough into a flat disk, wrap it in plastic wrap, and let it rest in the refrigerator for at least 1 hour.
Prep the pumpkin: Cut the pumpkin with its skin in half lengthwise. Remove the seeds with a sharp knife and a spoon, then cut the halves into narrow arcs of max. 1 cm thick.
Roast the pumpkin: Preheat the oven to 200°C. Grind the ingredients for the rub with 1 tsp salt. Spread the pumpkin arches on a baking sheet, rub half the mixture over them, and drizzle with 2 tbsp olive oil. Roast for 30 minutes or until done and edges are dark. Reduce the oven temperature to 180°.
Prepare the spinach: Stir-fry the wild spinach in the remaining 2 tablespoons of oil over high heat. Let the moisture evaporate or press out any excess moisture. Mix with two- thirds of the pecorino.
Roll out the dough: Roll out the dough on a piece of baking paper into a round disk of ± 35 cm in diameter.
Assemble the galette: Place the dough circle on a large baking sheet. Spread the spinach and roasted pumpkin over the center, leaving a large border. Sprinkle with the remaining rub, pecorino, and pumpkin seeds. Drizzle with olive oil. Fold the edges of the dough slightly over the vegetables and bake the galette for 35-40 minutes.
Serve in slices with 1 large or 2 smaller burratas, sprinkled with finely crushed chili peppers, fennel seeds, and olive oil.
Loved this? Consider subscribing to my newsletter or checking out my Portfolio. If you love behind the scenes content, I run an art patreon too!
Commenti