First put all the ingredients (with water and butter very cold from the fridge) for the shortcrust pastry in a bowl and mix them quickly, then wrap the dough with cling film and let it rest in the fridge for at least 30 minutes.
Meanwhile, cut the pumpkin into thin slices and the onion into rings.
Sauté the onion in a large non-stick pan with a little oil, then add the pumpkin and let it brown, season with salt and pepper, add a little water and cook for about 15 minutes (depending on the thickness of the slices), then let them cool down.
Take the dough and roll it out into a thin sheet (about 5 mm), then transfer it to the mold lined with parchment paper and stuff it in layers: first half of the pumpkin, then the thinly sliced cheese and finally the remaining pumpkin.
Fold the edges of the dough over the filling, sealing them lightly between them.
Bake for about 40 minutes in a preheated convection oven at 200 ° C.
The pumpkin and fontina galette is ready, let it cool down at least before serving.
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