Pumpkin and ricotta galettes with roasted red onion and lemon yogurt sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin cubes and red onion on a large baking tray. Toss with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, black pepper, and sweet paprika.

2. 2

   Roast the pumpkin and onion for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until the pumpkin is tender and the onion is browned at the edges.

3. 3

   Remove the tray from the oven. Set the roasted red onion aside. Transfer the pumpkin to a large bowl and mash it with a fork into a rustic puree. Let it cool for 5 minutes.

4. 4

   Add the ricotta, eggs, rice flour, grated Parmesan cheese, half of the chopped fresh parsley, the lemon zest, and 2 g (1/2 tsp) salt to the pumpkin bowl. Mix until a thick, moist batter forms.

5. 5

   Line a baking tray or oven-safe pan with parchment paper and lightly grease it with some of the remaining olive oil. Shape the mixture into 8 thick galettes or patties using a spoon and slightly damp hands.

6. 6

   Bake the galettes for 10 minutes at 220 °C / 425 °F. Remove them, brush or drizzle with the remaining olive oil, and bake for 8 to 10 minutes more, until firm and golden on the outside.

7. 7

   While they bake, make the sauce by mixing the thick plain yogurt, lemon juice, garlic, and the remaining chopped fresh parsley. Adjust with a pinch of salt if needed.

8. 8

   Serve the galettes hot, topped with the roasted red onion and accompanied by the lemon yogurt sauce. Add a little extra black pepper on top if desired.