Watermelon Rind Galette

Watermelon rind becomes a tender filling beneath toasted pumpkin seeds.

Cooking time ≈ Overnight prep

Estimated nutrition · Per serving
≈ 350 kcal · Protein 5 g · Carbs 39 g · Fat 20 g

Ingredients

• For the dough
• 250 g (2 cups) all-purpose flour
• 170 g cold unsalted butter, cubed
• 1 tbsp granulated sugar
• ½ tsp fine sea salt
• 60–80 ml ice water
• For the filling
• Watermelon rind from ½ medium watermelon
• 70–90 g (⅓–½ cup) granulated sugar
• Pinch of sea salt
• Finely grated zest of ½ lemon (optional)
• For assembling
• 2 tsp almond flour
• 1 egg, beaten
• 2–3 tbsp toasted pumpkin seeds

Method

1. Remove the rind’s dark outer skin, retaining the pale layer and 2–3 mm pink flesh. Cut strips 4–5 mm thick and no longer than 5 cm.
2. Toss rind with sugar and salt; refrigerate 6–12 hours. Drain and reserve the syrup, drying the rind if needed.
3. Rub cold butter into flour, sugar and salt. Add ice water just until combined; shape, wrap and chill at least 1 hour.
4. Heat the oven to 200°C / 400°F. Roll dough into a 30 cm circle, sprinkle the centre with almond flour and add rind, leaving a 4–5 cm border. Fold the border, egg-wash it and add pumpkin seeds.
5. Bake 35–40 minutes. Meanwhile, reduce the reserved syrup for 5–10 minutes; brush over the hot filling. Cool about 15 minutes.