Festive walnut, caramelised onion & squash galette with walnut pesto dressing

In collaboration with California Walnuts

This lovely savoury galette is the PERFECT  festive recipe as it makes a great centrepiece. The squash and sweet caramelised onions pairs incredibly well with the earthy walnuts in the base and fresh pesto.

It’s wonderful served with some slaw or roast veg or part of a large festive spread. Creating this dish brought back lots of lovely memories of a dish in a cosy little vegetarian café I used to go with my mum – the food was rustic and wholesome and a favourite growing up. I love it when food evokes fond memories – especially at Christmas.

Have you made a galette before? It’s an easy and quick way of making a rustic tart and as   this recipe is created with California Walnuts it was a great opportunity to sneak some wonderful walnuts into the tart base as well as on top. Gorgeous! 

I love walnuts! And the taste and texture of California Walnuts makes them an incredibly versatile ingredient for all kinds of festive dishes such as tarts, salads, nut roasts, cakes, biscuits and much more.   

I really hope you love this recipe. 

Enjoy,  Niki xxx       

About California Walnuts; 

Any walnuts sold in the UK that say Produce of California or Produce of USA will be from California. Many stores and brands sell packs of walnuts that are from California year-round, such as Whitworths, Home Bargains, Tesco, Sainsbury’s and more. 

Did you know! For great tasting walnuts all of the time, they are best kept in the fridge. For longer storage, place them in the freezer for up to 12 months. 

And – all you need is a handful a day to get the benefits of California Walnuts 

I think that California Walnuts are the best in the market and their packs they’re identifiable with a sticker or label which states: Produce of California or Produce of USA on the pack.    

A few nutritional facts;  

  • Walnuts are the only tree nut to contain a rich source of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g* which the body can’t make on its own so must come from food 
  • A handful a day is all you need to get the health and nutrition benefits of California Walnuts 
  • 30g of California Walnuts* offers 4.4 g of protein and 1.4 g of fibre     

More can be found on California Walnuts and heart health here: https://www.californiawalnuts.co.uk/heart-health/ 

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4-6 servings
   preparation time
   cook time


  • 650g 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  


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

For the crust;

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


  • Walnuts
  • A drizzle of olive oil


To cook the squash;

  1. 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;

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

To make the squash filling;

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

To make the pesto; 

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

To make the tart; 

  1. Preheat the oven to 180c 
  2. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken. 
  3. Blitz the walnuts in a food processor to a chunky crumb
  4. Then add all remaining ingredients and blitz thoroughly to form a dough. 
  5. Line a large baking tray with baking paper
  6. Form the dough into a ball and roll into a circle aprox
  7. 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.
  8. Now add the caramelised onions, reserved roast squash, a handful of walnuts and dollops of the pesto (aprox half)
  9. Fold up the outer edges of the crust towards the centre of the galette.  Crimp them a little to seal.
  10. Brush the crust with a little olive oil and then bake for 25 minutes.
  11. Remove from the oven to cool a little.
  12. Then mix the remaining pesto with a little water then drizzle over the top

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Recipe Tags: Nuts galette tart walnuts


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