This is one of my favourite weeknight dinners. If you’re in the habit of a weekly meal preparation session, I recommend cooking the pumpkin and making the pastry ahead of time. Once those jobs are done, assembling the two galettes is quick, leaving you time for a cheeky pre-dinner drink while it bakes.
The pictured tart was made with wholemeal flaky shortcrust pastry.
Makes 2; serves 6.
Ingredients 12
1.5 kg butternut pumpkin (butternut squash), large
50 g olive oil, plus extra for drizzling
fine salt
ground pepper, freshly ground
1 quantity flaky shortcrust pastry, wholemeal variation, see my flaky shortcrust pastry recipe
egg wash, see my egg wash recipe
120 g blue cheese, like stilton
10 g pepitas (pumpkin seeds), lightly toasted
10 g sunflower seeds, lightly toasted
10 g sesame seeds, lightly toasted
1 handful herbs, such as parsley, chervil and thyme
1 handful salad leaves
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Method 8
Preheat the oven to 180°C (360°F). Cut the unpeeled in half lengthways and scoop out the seeds. Put the pumpkin halves in a roasting tin, cut side up, drizzle with , and season with salt and pepper. Cover the tin with aluminium foil and bake for 1 hour, or until soft. Set aside to cool completely.
Put the on a lightly floured kitchen bench and divide it into two equal pieces. Roll each piece into a disc 4 mm (⅛ in) thick. Cover and refrigerate for 30 minutes.
Using a large dinner plate as a guide, cut out two rounds from the 30–32 cm (12–12½ in) in diameter. Lightly score a circle 5 cm (2 in) in from the edge of the pastry. Refrigerate again for 30 minutes.
Mash the cooled roasted into a rough purée, discarding the skin. Spoon half the purée over each base and spread it out to meet the 5 cm (2 in) margin.
Fold the margin of in towards the centre, over the edge of the , then crimp the pastry edges together to contain the filling. Lightly brush the exposed pastry border with egg wash.
Return the galettes to the fridge. Preheat the oven to 190°C (375°F). To get the bottom of the pastries nicely browned and cooked through, put two baking trays in the oven to heat up, or use a pizza stone if you have one.
Slide the galettes on the baking paper onto the hot trays. Bake for 15 minutes, then reduce the oven to 180°C (360°F) and turn and swap the trays.
Bake for a further 20–25 minutes until the pastry is golden brown. Transfer to a wire rack to cool for a few minutes, then crumble the and sprinkle the , , and over the pumpkin. Finish with the and and a drizzle of .
Urbanstead's tips
Stilton is my preferred cheese for this galette – it’s so creamy and perfectly robust against the sweetness of the pumpkin, but use any cheese you like. You can make many other galettes based on the ideas here: roasted beetroot, goat’s cheese and hazelnut; carrots roasted in za’atar with pecorino; sweet potato, harissa, preserved lemon and labne. Let your imagination run wild.
