Spelt & Pumpkin Galette from Wally’s Albert Park

A current menu highlight, this rustic spelt and pumpkin galette combines sweet butternut pumpkin and agrodolce with creamy goat’s curd and fresh dill, perfect for recreating at home.

Ingredients

Spelt Pastry 

• 250g spelt flour  
• 100g plain flour  
• 225g unsalted butter, chilled and cubed  
• 115g crème fraîche  
• 10ml cold water  
• 3g salt  

Agrodolce 

• 3 large shallots  
• 80g golden raisins  
• 30g pine nuts, toasted  
• 300ml good-quality olive oil  
• A big pinch of flake salt  

Filling & Garnish 

• 1 butternut pumpkin, peeled and very thinly sliced (a mandolin makes this easier)  
• 1 egg yolk, for glazing  
• Goat’s curd, to serve  
• A sprig of dill, to garnis

Method 

• In a stand mixer fitted with the paddle attachment, combine the spelt flour, plain flour and salt with the butter. Mix on low speed until the mixture resembles breadcrumbs.  
• Add the crème fraîche and water and mix until just combined, being careful not to overwork the pastry. Turn out, wrap tightly and rest in the fridge for at least 2 hours.  
• Soak the raisins in warm water until plump, then drain well.  
• Finely slice the shallots and add to a pot with the olive oil. Cook very slowly for approximately 15 minutes, until translucent and sweet without taking on colour.  
• Stir through the drained raisins, toasted pine nuts and flake salt. Transfer to a jar or container and top with extra olive oil to fully cover.  
• Preheat the oven to 175°C (155°C fan-forced).  
• Roll the rested pastry to approximately 3mm thick. Aim for a circle, although rustic, uneven edges are perfectly fine. Transfer to a baking tray.  
• Pinch the pastry edges up and inward to create a border. Spread the agrodolce over the base, then arrange the pumpkin slices on top in a flower pattern, working from the centre.  
• Whisk the egg yolk with a small pinch of salt and brush over the pastry border for a glossy, golden finish.  
• Bake for approximately 35 minutes, until the pumpkin is tender and the pastry is golden brown.  
• Finish with spoonfuls of goat’s curd and a scattering of fresh dill. Serve hot or enjoy cold from the fridge the following day. 

Serves 6 

Address: 67 Cardigan Place, Albert Park VIC 3206
Instagram: @wallys.albertpark
Website: wallysalbertpark.com.au