Pumpkin and feta galette
Ready in around 30 mins
- Energy: 3409kj (815Kcal)
- Protein: 20g
- Carbohydrate: 64g
- Fat: 52g
- Contains: Gluten, Milk, Egg, Sulphites
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BEFORE COOKING:
Preheat the oven to 210⁰c (fan bake).
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1. TO PREPARE THE GALETTE FILLING:
Peel and finely slice the red onions. 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.
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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.
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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.
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TO SERVE:
Cut the pumpkin and feta galette into slices and place onto plates. Serve the baby leaves on the side.
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- 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
- 2 red onions
- 1 bag of baby leaves
- Pantry Staples: Egg
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