Ingredients
Method
- On a large baking tray, roast the pumpkin with a good drizzle of olive oil, 2 sprigs of rosemary( saving one for garnish) and 2 sprigs of thyme and a few pinches of salt. Give it a toss so the pumpkin is nicely coated with the oil. Bake for about 30-40 minutes at 200 degrees celsius.
- While the pumpkin is roasting, sautee the fennel and leek with a good glug of olive oil and 3 pinches of salt on medium to low heat for about 15 minutes. It will soften, sweeten and become very fragrant.
- Lay out your pastry on the baking tray. It is important to prepare the galette on the baking tray that you are using as it's very difficult to move it once the filling is on the pastry. Spread the fennel and leek ( saving a little for the puree) over the base of the pastry leaving roughly 5cm around the perimeter (you will fold this in over the filling) Next add the pumpkin ( saving a few pieces for the puree) and crumble the feta on the top (saving a little for the puree)
- In a small bowl combine garlic, 3 tablespoons of olive oil and just the leaves off the remaining rosemary sprig. With a pastry brush, brush the edges of the pastry and drizzle the remaining oil over the galette.
- Bake for 30 minutes until the pastry is golden at 200 degrees celsius.
- Serve with a simple salad.
Notes
To serve as a puree combine the sautéed fennel and leeks, feta and pumpkin and blend.
For BLW- serve as pictured above
*Note you can join two sheets together if they aren’t long enough and press the edges together to join them and then trim to size.
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