Dessertsdeliciouslyella
Pumpkin, Sage & Onion Galette
A beautiful autumnal dish, perfect for sharing with friends and family. The crispy sage leaves add a beautiful touch, while the toasted hazelnuts create a lovely crunch and the sweet, roasted onions coupled with the roasted pumpkin give the whole dish a little sweetness.
👥 6 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●peeler
- ●pan
- ●blender
- ●food processor
- ●saucepan
📝 Preparation Steps
1
Preheat the oven to 200C/180C, fan setting.
2
Prepare the filling - peel away the tough skin of the pumpkin/squash with a vegetable peeler, then slice into wedges (you might find it easier to peel after you’ve cut into wedges, depending on the shape of your pumpkin). Lay the slices on a baking tray, drizzle with 3 tablespoons of olive oil, then sprinkle generously with sea salt. Bake in the oven for ⏱️ 20-30 minutes, or until soft but not browned. Set aside to cool completely.
olive oil1 tablespoonsea salt0.5 teaspoonsea salt & black pepper1 teaspoon
3
Warm 2 tablespoons of olive oil in a large pan and add the sliced onions. Cook over a medium heat for ⏱️ 20-30 minutes, stirring occasionally until the onions are brown and sticky - the more caramelisation, the more flavour. Set aside to cool completely.
olive oil1 tablespoon
4
Blend 4 pieces of squash in a blender with 1 tablespoon of the cooked onions, 1 sage leaf, a pinch of salt, 1 tablespoon of oat milk, 1 teaspoon of apple cider vinegar, 1 tablespoon of olive oil and 1 clove of garlic, until you have a thick paste.
oat milk1 tablespoonolive oil1 tablespoon
5
Next, make the pastry. Put the flour, coconut oil, sea salt and poppy seeds in a food processor. Pulse until crumbly and well incorporated, then add the ice water, and pulse again until the pastry comes together. If you pinch it between your fingers and it’s still too crumbly, add another tablespoon of water.
sea salt0.5 teaspoonsea salt & black pepper1 teaspoon
6
Press the dough together into a slightly flattened ball, wrap in clingfilm and chill in the fridge for half an hour.
7
After ⏱️ 30 minutes, roll the pastry out onto a lightly floured piece of baking paper, until it’s an even circle the thickness of a £1 coin. Spoon over the pumpkin puree, leaving a 10cm rim around the edges (you need more space than you think).
8
Layer the onions on top, then the remaining squash pieces before carefully folding the edges of the pastry inward to form a rough, freeform tart. Move the tart onto a plate and chill in the fridge for ⏱️ 30 minutes.
9
Preheat the oven to 200C/180C, fan setting. Place a large baking tray in the oven to preheat.
10
Mix together the oat milk and maple syrup, and use to brush the pastry and pumpkin. Bake on the preheated baking tray for ⏱️ 25 minutes.
oat milk1 tablespoonmaple syrup1 tablespoon
11
After ⏱️ 25 minutes, remove from the oven and sprinkle over some chopped hazelnuts (keeping any extra to serve on the side). Reglaze the tart and place back in the oven for a final ⏱️ 15 minutes, until the pastry is golden brown. Once cooked, remove from the oven and set aside.
12
Warm the remaining tablespoon of olive oil in a small saucepan and, once hot, add the sage leaves. They will pop and crackle so be careful. Fry for ⏱️ 30 seconds until nice and crispy, then drain on kitchen paper.
olive oil1 tablespoon
13
Sprinkle the sage leaves over the tart and serve with a big dressed salad, any extra squash and hazelnuts.
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