Pumpkin Galette

Serves 4

INGREDIENTS:

400g pumpkin (or butternut squash), peeled and cut into bite-size pieces

2 tbsp olive oil

1 tablespoon of sage leaves, finely chopped

1 sheet of butter puff pastry

80g feta, crumbled

2 tsp honey, or 2 tbsp carmelised onions

1 tbsp of hazelnuts, chopped

sea salt and freshly ground black pepper

For the egg wash

1 egg

2 tbsp milk

METHOD:

1. Pre-heat the oven to 180oC.

2. Place the pumpkin in a roasting dish and drizzle with olive oil, season with sea salt and freshly ground black pepper and toss to coat. Roast in the pre-heated oven for 20 minutes.

3. Place the pastry sheet on a baking tray. Arrange the roasted pumpkin in middle of the pastry, leaving 2 inches of border uncovered. Sprinkle the filling with crumbled feta, sage, hazelnuts and a drizzle of honey or carmelised onions.

4. Fold in the rim of pastry around the frame of the galette and brush with a beaten egg and milk.

5. Bake in the pre-heated oven for 20 minutes or until crust is golden. Cool slightly before serving.