Pumpkin, Sage & Onion Galette
Total Time
1 hour and 10 minutes
Prep Time
0 seconds
Cook Time
1 hour and 10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- a handful of sage leaves
- 1 tablespoon oat milk
- large pinch of sea salt
- 1 teaspoon sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200C/180C, fan setting.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Press the dough together into a slightly flattened ball, wrap in clingfilm and chill in the fridge for half an hour.
Step 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).
Step 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.
Step 9
Preheat the oven to 200C/180C, fan setting. Place a large baking tray in the oven to preheat.
Step 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.
Step 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.
Step 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.
Step 13
Sprinkle the sage leaves over the tart and serve with a big dressed salad, any extra squash and hazelnuts.
Step 14
Save recipe for the next time?
