Pumpkin, Walnut & Goat Cheese Galette

Name: Pumpkin, Walnut & Goat Cheese Galette with Cherry Tomato Salad & Truffle Mayo
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 1 olive oil; 1 Pumpkin; 1 Red Onion; 1 Snacking Tomatoes; 1 Walnuts; 1 Herb & Mushroom Seasoning; 1 Filo Pastry; 1 Marinated Goat Cheese; 1 Spinach & Rocket Mix; 1 Balsamic Vinaigrette Dressing; 1 Chilli Flakes; 1 Italian Truffle Mayonnaise

with Cherry Tomato Salad & Truffle Mayo

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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 flavors in every bite.

Tags:

Veggie

Allergens:

Walnut

•Gluten

•Soja

•Wheat

•Milk

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Pumpkin

Red Onion

Snacking Tomatoes

Walnuts

Herb & Mushroom Seasoning

Filo Pastry

Marinated Goat Cheese

Spinach & Rocket Mix

Balsamic Vinaigrette Dressing

Chilli Flakes

Italian Truffle Mayonnaise

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)5021 kJ

Calories1200 kcal

Fat54 g

of which saturates11 g

Carbohydrate142.8 g

of which sugars21.2 g

Dietary Fibre8.8 g

Protein33.3 g

Sodium2697 mg

The average adult daily energy intake is 8700 kJ

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.

• Evenly stack 5 sheets of filo pastry (two separate stacks for 4 people) with a drizzle of olive oil between each layer and place on a second lined oven tray. • Place onion and roasted pumpkin in centre of the pastry, leaving a 4cm border around edge. • Crumble over marinated goat 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 galettes until golden, 15-20 minutes.

• Meanwhile, in a large bowl, combine snacking tomatoes, spinach and rocket mix and balsamic vinaigrette dressing. Season to taste.

• Slice galette. • Divide roasted pumpkin galette and cherry tomato salad between plates. • Sprinkle walnuts and a pinch of chilli flakes over the galette (if using). Serve with Italian truffle mayonnaise. Enjoy!