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!
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.
Notes
Serves 8