Roast garlic, pumpkin & blue cheese galette
|
Author: Michael Verhoef Status: published Published: Jun 01,2009 license cc-by-nc-nd tags:
|
Share on TwitterIngredients (serves 4)
* 1kg butternut pumpkin
* 2 tbs olive oil
* 1 garlic bulb
* 1 brown onion, chopped
* 2 tbs 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
Method
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.
I got the white balance on this wrong - hence why it looks a little green :-/
Also I didn't use butternut pumpkin - I used one of our homegrown pumpkins for this :)
