1/4 or approx 500g butternut pumpkin (you can leave the skin on)
1 onion peeled (not cut)
1 tablespoon olive oil
1 teaspoon cooking salt
1 clove garlic (minced)
110g goat cheese
Juice from 1/2 a lemon
Handful fresh basil leaves
Balsamic glaze to top (optional)
Prepare and chill the crust: combine flour, salt and butter for the crust in a bowl. Use your fingers to squish butter into the flour until it begins to crumb. Add chilled water and mix together well with your hands. Roll the crust out on a floured surface. Then form into a round disc, cover in plastic wrap and put in the fridge to cool for at least 30 minutes.
Roast the butternut: while the crust is cooling in fridge, heat the oven to 180°C fan forced. Place quarter butternut and onion onto baking sheet, drizzle top with olive oil and salt. Bake in the oven for 50 minutes then cool slightly.
Blend butternut: scoop the roasted butternut into a blender and add the whole onion plus the minced garlic. Blend until a butternut and onion puree formed.
Assemble the galette: spread the butternut and onion puree across the galette leaving a 1 inch boarder around the edge. Turn over the edge of the crust so it closes over the puree and creates the galette shape. Top with the crumbled goats cheese and basil leaves.
Bake: baked in the oven for 20 minutes or until golden crust.
Serve: optional to lightly cover with a squeeze of balsamic glaze and serve while still warm.
