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ROAST PUMPKIN GALETTE
What's great about it
A spectacular free-form tart from my cookbook SIMPLE HEALTHY RECIPES. High in fibre, antioxidants and healthy fats this spectacular galette will be the centre of your dinner party table. The top in generously drizzled with aged balsamic and finished off with Persian feta, pomegranate and garden herbs. It's delicious hot or cold - enjoy.
Ingredients
1 kg (2 1/4 lb) pumpkin, peeled, seeds removed and chopped
extra virgin olive oil, for cooking
sea salt, to taste
2 brown onions, thinly sliced
2 tablespoons good quality aged balsamic vinegar
100 g (10 1/2 oz) feta, your choice
leafy greens, to serve
1 pomegranate, optional
30 g (1 oz) roasted walnuts or pistachio nuts, optional
handful chopped parsley or basil leaves
OLIVE OIL PASTRY
250 g wholemeal spelt flour
1 teaspoon baking powder
pinch of sea salt
80 ml olive oil
125 ml water
Method
MAKE THE OLIVE OIL PASTRY.
COMBINE the flour, baking powder and salt into a bowl.
WHISK the olive oil and water in a seperate bowl, then pour over the flour.
MIX WELL to form a soft dough and rest in the fridge for 30 minutes.
ROLL the pastry between 2 sheets of baking paper following instructions below.
PREHEAT your oven to 200°C (400°F) fan forced.
ARRANGE pumpkin onto a baking tray and drizzle with a little olive oil. Add a pinch of sea salt and roast the pumpkin for 30 minutes until soft.
SAUTÉ the onion with a little olive oil over a medium heat until softened. Remove from the heat and mix through the balsamic vinegar. Set aside.
PLACE the pastry between 2 large sheets of baking paper and roll out until about 40 cm (16 inch) in diameter, lightly dusting with a little flour to prevent sticking.
TRANSFER THE DOUGH to a baking tray.
SPREAD OVER the caramelized onions, leaving a 3 cm (1 inch) border around the outside of the pastry dough.
SMASH the pumpkin roughly — you should have about 500 g (17 oz) of cooked pumpkin — then place over the onions.
FOLD IN THE PASTRY edges and brush the pastry with a little milk or water.
BAKE for 40–45 minutes until golden.
REMOVE from the oven and serve topped with feta and herbs.
EMBELLISH with pomegranate, nuts and a drizzle aged balsamic vinegar.
Notes and Inspiration
Serve with leafy greens, lemon wedges and extra goat’s or Persian feta on the side.