Pumpkin, fennel and cheese Gallette
200g diced pumpkin
1 large carrot, sliced into thin rounds
1 fennel bulb, thinly sliced
1/2 red onion sliced
2 tsp olive oil
1/2 tbsp dried rosemary
1/2 tbsp dried thyme
100g of cubed Pilgrims Choice mature cheddar plus some extra for grating
Salt and pepper
1 sheet of ready rolled short crust pastry
Preheat oven to 180c
In a large bowl, combine all the filling ingredients and toss well. Set aside.
Lay out the ready rolled pastry. Place the veggies in the centre, leaving about a 2-inch border. Fold the sides over the filling.
Carefully grab the parchment paper and transfer the galette to a large baking sheet.
Brush over some egg wash and add some more grated cheese.
Pop in the oven and bake for 45 minutes until golden brown.
Enjoy warm with a green salad.
Share recipe to