Festive Walnut, Caramelised Onion & Squash Galette with Walnut Pesto Dressing

Course lunch
Keyword butternut squash, Pastry, pesto, plant-based
Servings 8
Calories 395kcal

Ingredients

  • 650 g squash peeled and chopped into small cubes
  • 2 tbsp olive oil
  • 1 tsp sea salt

Squash filling mix

  • 3/4 of the cooked squash
  • 1/2 tsp sea salt
  • 3 tbsp nutritional yeast
  • 1 tsp wholegrain mustard
  • A squeeze lemon

For the caramelised onions

  • 2 red onions sliced
  • 2 tbsp olive oil
  • Pinch sea salt
  • 1 tbsp balsamic vinegar

Pesto

  • 30 g fresh basil
  • 3 tbsp extra virgin olive oil
  • Pinch sea salt
  • 1 clove garlic
  • 50 g California walnuts
  • 4 tbsp nutritional yeast
  • 50 ml water
  • Juice 1/2 lemon

For the crust

  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 50 g ground California walnuts
  • 165 g plain flour
  • 2 tbsp oil
  • 7 tbsp plant based milk
  • Pinch sea salt

Toppings

  • California Walnuts
  • A drizzle of olive oil

Instructions

To cook the squash

  • Add the squash, olive and salt to a baking try and roast on 180c for 35 -40 minutes until soft. Set aside.

To cook the onions

  • Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 15-20 minutes until caramelised.
  • Then add the salt, balsamic and pepper. Set aside

To make the squash filling

  • Add all the ingredients to a food processor or high speed blender and blitz to a smooth paste.

To make the pesto

  • Add all the ingredients to a food processor or high speed blender and blitz to a chunky paste.

To make the tart

  • Preheat the oven to 180c
  • Make the flax egg by mixing the ground flax and water in a bowl - set aside to thicken.
  • Blitz the walnuts in a food processor to a chunky crumb
  • Then add all remaining ingredients and blitz thoroughly to form a dough.
  • Line a large baking tray with baking paper
  • Form the dough into a ball and roll into a circle approx
  • Transfer to the baking tray then spread the squash mix over the top - leave a 1 /1/2 cm around the edge with no filling.
  • Now add the caramelised onions, reserved roast squash, a handful of walnuts and dollops of the pesto (approx half)
  • Fold up the outer edges of the crust towards the centre of the galette.
  • Crimp them a little to seal.
  • Brush the crust with a little olive oil and then bake for 25 minutes.
  • Remove from the oven to cool a little.
  • Then the remaining pesto out with a little water then drizzle over the top

Nutrition

Serving: 169g | Calories: 395kcal | Carbohydrates: 28g | Protein: 9.5g | Fat: 26g | Saturated Fat: 3g | Fibre: 6g | Sugar: 8.4g