Pumpkin and Walnut Galette

Whether enjoyed as a cozy weeknight dinner or showcased as the star at a family gathering, this mouthwatering Pumpkin and Walnut Galette recipe is sure to impress.

Serves 4

Ingredients

2 cups of butternut pumpkin in small cubes

1 sheet shortcrust pastry

3 tbsp water

1/2 tsp ground cumin

2 tbsp honey

1/4 cup walnuts (roughly chopped)

10-15 sage leaves

1/3 cup fetta (crumbled)

3 tbsp olive oil

Method

Place pumpkin into a microwave safe bowl with 3 tbsp water. Cover with plastic wrap and microwave for two minutes on high. Drain off water and allow to cool slightly.

In a small bowl mix together honey, 2 tbsp olive oil and cumin. Add this mix to the bowl of pumpkin and gently stir through to coat.

Place shortcrust pasty on baking paper. Place into air fryer basket. Trim baking paper to ensure that none sits above the height of the basket. Carefully arrange pastry with the edges slightly up and folded into a rough tart/galette shape.

Arrange pumpkin cubes onto pastry (using tongs so that not all the excess liquid is added onto the pastry).

Cook for 12 minutes on 200C.

Place sage leaves in bowl and coat with 1 tbsp olive oil. Add these leaves onto the galette and cook for another 5 minutes on 200C. Edges of pastry should be golden.

Carefully remove the galette from air fryer basket and place onto wooden board/plate.

Add the crumbledfetta and walnut onto the galette. Drizzle on a little more honey.

Slice into pieces and enjoy!

Recipe by @PerthMunchkin for Genuinely Southern Forests.

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