Caramelised onion, gorgonzola and pumpkin galettefive 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 leavesone// 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. Serves two.

Sep 18 -

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.

Serves two.

n. Every day, every meal vb. Written by two food makers Stephanie and Emily