Pumpkin Caramelised Onion Galette

Comfort food is something I regularly reach for at this time of year, with the outside temperature a bit chilly. And with the cupboard still full of the pumpkin harvest, I will find any reason to put pumpkin into anything and everything. This recipe is perfect for when you have a little time up your sleeve, like a lazy Sunday where you can slowly wander your way through the steps.

Pumpkin Caramelised Onion Galette

Serves 6-8 alongside a salad or a warm side.

Pastry

This makes enough for 2 galettes and the following recipe makes just one galette, so freeze the remaining disk for up to 3 months.

• 600g flour

• 300g butter - diced

• 1 1/2 tsp salt

• 2 Tbsp chopped rosemary or sage or thyme or a mixture of all

• 2 Tbsp white vinegar

• 3/4 cup cold water

Pastry Making Method

1. Place herbs and flour into a food processor with the salt and pulse a couple of times to combine.

2. Add in butter and pulse together till it resembles breadcrumbs.

3. Add vinegar and 2/3 cup of the water and pulse to pull everything together. Only add the remaining water if it’s too dry. You can also add more water but just do it a tablespoon at a time.

4. Turn out onto the bench and without working it too much, pull everything together into a large disk. Cut in two and wrap in cling wrap and place into the fridge while you prepare the remaining ingredients.

Caramelised Onions

• 3 finely sliced brown onions

• 2 sprigs thyme - remove the leaves

• 4 Tbsp olive oil

• 1/4 cup red wine vinegar

• 3 Tbsp brown sugar

Let's Get Started - Onion Method

Heat a heavy-based pan with the oil and add in the onions. When you begin to hear the onions start to sizzle, turn heat down to medium and add 2 tsp salt (this helps to draw the moisture).

Stirring regularly, keep cooking for 20 minutes or till the onions have become translucent and soft without too much colour.

Sprinkle over the sugar and without stirring, add vinegar. Add in 1/3 cup water to this and give it a quick stir then reduce the liquid by half.

Keep cooking down till jammy and syrupy. Set aside to cool before using.

Roast Pumpkin

• 1/2 peeled/sliced pumpkin

• 2 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp smoked paprika

• Salt/pepper

• 2 Tbsp olive oil

Pumpkin Method

1. Preheat oven to 180°C.

2. In a large bowl, add oil, spices, and seasoning then toss pumpkin through and mix well.

3. Lay in an ovenproof tray and bake for 30 minutes or till pumpkin is tender.

4. Set aside to cool.

To Assemble

1. Preheat oven to 200°C and line 1 oven tray.

   
   

2. Lightly dust your bench and roll one disk of pastry to approximately 40 cm wide and about 2 cm thick. Place into the centre of your lined oven tray.

   
   

3. Spread the onion mix to about 10 cm from the edge of the pastry.

   
   

4. Then lay pumpkin over the top.

   
   

5. Gently turn that 10 cm uncovered pastry back over the pumpkin/onions, trying to make sure where it folds over on itself that it’s not too thick. What I do is make those folds not too close together and spread them across the whole galette instead.

   
   

6. Beat one egg with 1 tsp cold water and brush this over the pastry edge, then sprinkle with salt or dried herbs or za'atar/dukkah.

   
   

7. Place into oven for approximately 30 mins or until the base is cooked through.

   
   

8. This is a perfect lunch meal served alongside a salad and freshly baked bread.