Pumpkin, Walnut & Goat Cheese Galette

• 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 (one stack for 2 people) with a drizzle 
of olive oil between each layer.
• When cooked, place roasted veggies 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 filling, 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.