Pumpkin, Walnut & Goat Cheese Galette
with Cherry Tomato Salad & Truffle Mayo
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
1
Pumpkin
1 packet
Snacking Tomatoes
1 sachet
Chilli Flakes
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1
Red Onion
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Wheat, Soy;)
1 packet
Spinach & Rocket Mix
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 the centre of the pastry, leaving a
4cm border around the 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 with salt and
pepper 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!
