Pumpkin, Candied Walnut & Double Goat Cheese Tart
with Cherry Tomato Salad & Truffle Mayo
- Gluten
- Wheat
- Soy
- Eggs
- Milk
- Walnut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
This savoury galette features roasted pumpkin, crunchy walnuts and creamy goat cheese, all nestled in a golden, flakey crust. Served alongside a fresh cherry tomato salad and finished with a decadent truffle mayo, it’s a deliciously balanced dish that combines rich, earthy and tangy flavours in every bite.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Chilli Flakes
1 packet
Filo Pastry
(Contains: Gluten, Wheat)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs)
2 packet
Marinated Goat Cheese
(Contains: Milk)
1
Pumpkin
1
Red Onion
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into bite-sized chunks. • Slice red onion into thick wedges. • Halve snacking tomatoes. • Roughly chop walnuts. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Place pumpkin, onion and herb & mushroom seasoning on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• When the veggies have 5 minutes remaining, on a second lined oven tray, evenly stack 5 sheets of filo pastry (two separate stacks for 4 people) with a drizzle of olive oil between each layer. • When cooked, place onion and roasted pumpkin in centre of the pastry, leaving a 4cm border around edge. • Cut marinated goat cheese into bite-sized chunks. Top veggies with cheese. Season with a pinch of salt and pepper. • Carefully fold pastry edges over pumpkin, leaving the centre exposed. TIP: Use the same lined oven tray from the pumpkin to cook your pastry, for extra flavour!
• Brush edges of pastry with olive oil. Bake galette until golden, 15-20 minutes.
• Meanwhile, in a large bowl, combine snacking tomatoes, spinach & rocket mix and balsamic vinaigrette dressing. Season to taste.
• Cut galette. • Divide pumpkin and goat cheese galette and cherry tomato salad between plates. • Sprinkle walnuts and a pinch of chilli flakes (if using) over the galette. • Serve with Italian truffle mayonnaise. Enjoy!
