Pumpkin Galette
Serves 4
INGREDIENTS:
400g pumpkin (or butternut squash), peeled and cut into bite-size pieces
2 tbsp olive oil
1 tablespoon of sage leaves, finely chopped
1 sheet of butter puff pastry
80g feta, crumbled
2 tsp honey, or 2 tbsp carmelised onions
1 tbsp of hazelnuts, chopped
sea salt and freshly ground black pepper
For the egg wash
1 egg
2 tbsp milk
METHOD:
1. Pre-heat the oven to 180oC.
2. Place the pumpkin in a roasting dish and drizzle with olive oil, season with sea salt and freshly ground black pepper and toss to coat. Roast in the pre-heated oven for 20 minutes.
3. Place the pastry sheet on a baking tray. Arrange the roasted pumpkin in middle of the pastry, leaving 2 inches of border uncovered. Sprinkle the filling with crumbled feta, sage, hazelnuts and a drizzle of honey or carmelised onions.
4. Fold in the rim of pastry around the frame of the galette and brush with a beaten egg and milk.
5. Bake in the pre-heated oven for 20 minutes or until crust is golden. Cool slightly before serving.