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Pumpkin and feta galette

with caramelised onion and baby leaves

Ready in around 30 mins

RECIPE FACT:
A “galette” is a French culinary term used to describe any type of free-form tart, cake and even buckwheat pancake.
Nutritional Info:
  • Energy: 3409kj (815Kcal)
  • Protein: 20g
  • Carbohydrate: 64g
  • Fat: 52g
  • Contains: Gluten, Milk, Egg, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    Preheat the oven to 210⁰c (fan bake).

  • 1. TO PREPARE THE GALETTE FILLING:

    Peel and finely slice the red onion. Place the cannellini beans into a sieve, rinse under cool running water and drain well. Place the cannellini beans into a bowl and lightly mash. Add the feta cream, season with salt and pepper and mix well. Break the egg into a separate small bowl and whisk lightly with a fork.

  • 2. TO PREPARE THE GALETTE:

    Line an oven tray with baking paper. Gently unroll the flaky pastry discarding the paper it is rolled in and place on the oven tray. Prick the pastry with a fork, then smear the feta cream mixture onto the pastry leaving a 2 cm gap around the edges. Open the steamed pumpkin and scatter randomly on top of the feta cream then top with the onions. Gently fold the pastry edges 2 cm up over the filling to enclose.

  • 3. TO BAKE THE GALETTE:

    Brush the pastry and galette filling with the egg then season with salt and pepper. Bake in the oven for 20-25 mins or until pastry is golden and risen. Place the baby leaves into a salad bowl and pour over the roasted capsicum dressing and toss to combine.

  • TO SERVE:

    Cut the pumpkin and feta galette into slices and place onto plates. Serve the baby leaves on the side.

Ingredients In your box:
  • 1 roll of puff pastry
  • 1 pack of steamed pumpkin
  • 1 pot of cannellini beans
  • 1 pot of feta cream
  • 1 pot of roasted capsicum dressing
  • 1 red onion
  • 1 bag of baby leaves
  • Pantry Staples: Egg

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