Caramelised onion, gorgonzola and pumpkin galette
five hundred grams store-bought shortcrust pastry
four hundred grams pumpkin, peeled and chopped
three quarters cup store-bought caramelised onion relish
hundred grams gorgonzola, chopped
sea salt and cracked black pepper
sixteen sage leaves
one// Preheat oven to two hundred degrees.
two// Steam the pumpkin until almost tender. Set aside to cool. Divide pastry in half and roll each piece between two sheets of non-stick baking paper to a rough five millimeter thick round shape. Line two baking trays with non-stick baking paper and place a pastry round on each. Top each pastry with the caramelised onion, leaving a five centimeter border. Sprinkle with gorgonzola. PLace the pumpkin onto the galettes, sprinkle with salt and pepper and top with sage.
three// Fold in the pastry to make a rough border. Bake for twenty-five minutes or until pastry is golden and crisp and the pumpkin is soft.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily