Recipe Roast garlic, pumpkin & blue cheese galette : Practical and Delicious

Recipe Roast garlic, pumpkin & blue cheese galette : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roast garlic, pumpkin & blue cheese galette. You are currently reading Recipe Roast garlic, pumpkin & blue cheese galette : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Roast garlic, pumpkin & blue cheese galette requires 55m, cook 1h 30m and serve 4. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

9 Ingredients

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  1kg butternut pumpkin
  
  
  


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  2 tbsp olive oil
  
  
  


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  1 garlic bulb
  
  
  


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  1 brown onion, chopped
  
  
  


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  2 tbsp chopped fresh sage leaves, plus 1 whole leaf to garnish
  
  
  


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  375g block puff pastry
  
  
  


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  125g parmesan cheese, grated
  
  
  


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  100g blue cheese, crumbled
  
  
  


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  1 egg, beaten
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Grease and line a 33cm pizza or baking tray.
  
  
  


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  Step 2
  
  
  
  
  Halve the pumpkin lengthways, then remove and discard the seeds. Rub the edges with 1/2 tablespoon of the oil.
  
  
  


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  Step 3
  
  
  
  
  Remove the outer skin from the garlic bulb, break into cloves and toss, with skins on, in 1/2 tablespoon of the remaining oil. Place the cloves in the pumpkin cavity, then place cut side down on a baking tray (so the garlic is enclosed under the pumpkin) and bake in the oven for 1 hour. (If pumpkin is not soft, remove garlic and continue cooking until soft.) Scrape pumpkin flesh into a bowl and discard the skin. Squeeze garlic from their skins into the bowl and mash well. Set aside.
  
  
  


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  Step 4
  
  
  
  
  Heat the remaining oil in a small frying pan over medium heat. Add the onion and cook for 1-2 minutes until softened. Add the sage, then stir into the pumpkin mixture. Season well with salt and pepper and set aside to cool.
  
  
  


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  Step 5
  
  
  
  
  Roll out the pastry on a lightly floured board. Cut out a circle about 33cm in diameter and place on the pizza tray. Prick the base with a fork, leaving a 5cm border.
  
  
  


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  Step 6
  
  
  
  
  Add the parmesan and blue cheese to the pumpkin mixture and stir to combine. Pile into the centre of the pastry, then use a fork to spread the mixture evenly within the border. Fold in the pastry edges and garnish with a sage leaf. Brush edges with egg and bake for 25 minutes until pastry is golden. Serve warm.
  
  
  

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