Pumpkin, blue cheese and walnut galette

Serves 4-6 Starters and mains

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Method

First, make the pastry. Put the flour and butter in a bowl with a pinch each of sea salt and freshly ground pepper. Using your fingertips, rub the butter into the flour, lifting it up as you do so. Keep working the mixture, making sure all the butter gets rubbed in, until the mixture looks like soft white breadcrumbs. Add enough chilled water, a little at a time, to bring the pastry together using a fork.

Tip the contents of the bowl on to a clean work surface or board and gently but firmly push it into a ball, trying to handle it as little as possible. If it feels sticky, dust with a little flour, or if it feels dry and refuses to come together, add a further splash of water and knead it gently. Wrap the ball of pastry in cling film and chill in the fridge for at least 30 minutes.

Meanwhile, prepare the filling. Heat the olive oil in a shallow frying pan over a medium heat, then add the onion and fry for 3-4 minutes until it starts to soften. Add the pumpkin and continue to cook, stirring occasionally, until it starts to soften at the edges.

Season with salt and pepper and add the chopped thyme or rosemary. Remove from the heat and tip the contents of the pan on to a large plate. Spread them out as flat as possible to allow everything to cool quickly.

Using a rolling pin, roll out the pastry with a sprinkling of flour to prevent it sticking. Make a disc approx. 30cm across and 2–3mm thick – it does not have to be a perfect circle.

Preheat the oven to 175C/ 155C F/Gas 4. Using clean fingers or a piece of kitchen paper, smear a baking sheet with a little vegetable oil, then carefully lift the pastry and lay it in the centre.

Once the vegetables have cooled, drain any juices away and pile the vegetables into the centre of the pastry, leaving a rim of at least 2cm around the edge. Flatten the vegetables a little to make them level. Fold the rim of pastry on to itself, a few cm at a time, crimping and folding the edges as you work your way around the circumference. The vegetables should now be surrounded by a shallow wall of pastry around the edge.

Bake for 20–25 minutes or until the pastry is firm and golden brown in colour. Carefully remove the sheet from the oven and dot the cheese evenly over the top of the galette, then scatter with the chopped walnuts. Continue to bake for 5–6 minutes or until the cheese has started to melt and the pastry is firm to the touch.

Remove the galette from the oven and allow to cool for a few minutes before sliding it off the baking sheet and on to a chopping board or serving plate, using a fish slice or palette knife.

Slice and serve warm immediately, or have cold the next day with a salad of bitter leaves. It’s also good accompanied by cold meats for a more substantial meal.

This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.