Pumpkin, Feta & Watercress Galette
It’s that time of year again! Pumpkins are everywhere, so we have the perfect recipe for you to get cooking with them, too. This recipe can be made with either pumpkin or squash, and is delicious served with pesto.
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Prep time: 45 mins
Cook time: 35 mins
Ingredients:
1 Ready-rolled shortcrust pastry
1tbsp each Thyme & Sage
1 small pumpkin, or squash
1 red onion, chopped
50g Watercress, roughly chopped
1tbsp Balsamic Vinegar
75gish Feta cheese
Salt & Pepper
Olive Oil
Method:
Preheat the oven to 180°. Toss the pumpkin with a little oil, salt and pepper, then scatter it on a baking tray and bake for around 20 mins, until softening.
Meanwhile, in a pan over a medium heat, fry the onions until soft. Turn the heat up high and add the balsamic vinegar. Cook until caramelised, ensuring not to let the onions stick to the pan and burn – set aside and allow to cool.
When ready to assemble, roll the pastry out onto greaseproof paper and cover with the pumpkin and onions. Fold the edges down over the mixture to make a crust.
Sprinkle the watercress and feta on top, then pop it on a baking tray and cool it in the fridge for 20 mins.
Bake it in the oven for around 30-35 minutes and serve warm.
Photography by Lara Jane Thorpe