Festive Walnut, Caramelised Onion & Squash Galette with Walnut Pesto Dressing
A delicious savoury galette with squash and sweet caramelised onions, which pairs incredibly well with the earthy walnuts in the base and fresh pesto. Yum!
This lovely savoury galette is the perfect way to get Christmas cracked, as it makes a great centrepiece.
The squash and sweet caramelised onions pair incredibly well with the earthy California 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 in this recipe it’s created with California Walnuts. It was a great opportunity to include some wonderful walnuts on the tart base and 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 Home Bargains, Tesco, Sainsbury’s and more.
– Did you know! For great tasting walnuts all 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
– 30g of California Walnuts* offers 4.4 g of protein and 1.4 g of fibre
– A handful a day is all you need to get the health and nutrition benefits of California Walnuts
More can be found on California Walnuts and they way they can be used at Christmas time here.
Ingredients
- 650 g squash peeled and chopped into small cubes
- 2 tbsp olive oil
- 1 tsp sea salt
For the 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
For the 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
For the toppings
- California Walnuts
- A drizzle of olive oil
Instructions
To cook the squash
- Add the squash, olive and salt to a baking tray 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 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.
- Thin the remaining pesto out with a little water, then drizzle over the top.
