Roast garlic, pumpkin & blue cheese galette

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Roast garlic, pumpkin & blue cheese galette". Try it by all means

Recipe «Roast garlic, pumpkin & blue cheese galette» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg butternut pumpkin, 2 tbsp olive oil, 1 garlic bulb, 1 brown onion, chopped, 2 tbsp chopped fresh sage leaves, plus 1 whole leaf to garnish , 375g block puff pastry, 125g parmesan cheese, grated, 100g blue cheese, crumbled , 1 egg, beaten.

Ingredients:

  • 1kg butternut pumpkin 
  • 2 tbsp olive oil 
  • 1 garlic bulb 
  • 1 brown onion, chopped 
  • 2 tbsp chopped fresh sage leaves, plus 1 whole leaf to garnish 
  • 375g block puff pastry 
  • 125g parmesan cheese, grated 
  • 100g blue cheese, crumbled 
  • 1 egg, beaten 

Instructions

  1. Preheat oven to 200°C. Grease and line a 33cm pizza or baking tray.
  2. Halve the pumpkin lengthways, then remove and discard the seeds. Rub the edges with 1/2 tablespoon of the oil.
  3. Remove the outer skin from the garlic bulb, break into cloves and toss, with skins on, in 1/2 tablespoon of the remaining oil. Place the cloves in the pumpkin cavity, then place cut side down on a baking tray (so the garlic is enclosed under the pumpkin) and bake in the oven for 1 hour. (If pumpkin is not soft, remove garlic and continue cooking until soft.) Scrape pumpkin flesh into a bowl and discard the skin. Squeeze garlic from their skins into the bowl and mash well. Set aside.
  4. Heat the remaining oil in a small frying pan over medium heat. Add the onion and cook for 1-2 minutes until softened. Add the sage, then stir into the pumpkin mixture. Season well with salt and pepper and set aside to cool.
  5. Roll out the pastry on a lightly floured board. Cut out a circle about 33cm in diameter and place on the pizza tray. Prick the base with a fork, leaving a 5cm border.
  6. Add the parmesan and blue cheese to the pumpkin mixture and stir to combine. Pile into the centre of the pastry, then use a fork to spread the mixture evenly within the border. Fold in the pastry edges and garnish with a sage leaf. Brush edges with egg and bake for 25 minutes until pastry is golden. Serve warm.