Seeded pistashio & squash galette

This seeded pistashio & squash galette recipe is an adaptation from Anna Jones ‘A modern way to eat’ (which is a fantastic cookbook). This galette is super tasty,  wholesome  &  vegan. Once you’ve mastered the base the possibilities for toppings are endless. I have used roasted butternut squash, cherry tomatoes and baby kale here.



  4-6 servings
  15 preparation time
  40 mins cook time


Galette base

  • 100g pistachio or walnuts
  • 100g seeds 100g vac packed chestnuts
  • 2 table spoons of olive oil
  • 1 table spoon maple syrup
  • Grated zest of 1 unwaxed lemon
  • Salt & pepper

Avocado pesto topping

  • 1 avocado
  • I pack of fresh basil
  • I garlic clove
  • Handful of pinenuts


  • 1 small butternut squash or pumpkin sliced
  • Handful of Baby Kale
  • Handful or pinenuts
  • Sliced cherry tomatoes


  1. Preheat the oven to 200 C/Gas 6
  2. Roast the squash on a baking tray for 30-40 minutes with a drizzle of olive oil and salt and pepper
  3. For the galette crust, put the nuts, seeds on a baking tray and roast for 5 minutes
  4. Remove the nuts and then blitz them in a blender with all the other base ingredients.
  5. Line a baking tray with a baking paper and then tip the paste onto a baking paper and shape with your hands (nearly to the edge of the baking tray). Prick the dough with a fork and then cook for 15-20 minutes.
  6. To make the avocado pesto, blitz all the ingredients in a blender until smooth. Season to taste.
  7. Once the galette has cooled a little, spread the pesto topping and then scatter over all the toppings. Delicious

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