This dish brings up the best of seasonal flavours to create an original and festive main course. The dish is made out of three components that are super easy and can be made a day in advance.
Assembling them together creates a surprising, super interesting and delicious combination of textures and tastes.
For the crust (galette)
50g pistachio
50g sunflower seeds
50g pine nuts
4-5 dried tomatoes, in chunks
3 dates, pitted and roughly cut
3 tbsp (gluten free) rolled oats
4 tbsp olive oil
A pinch of salt and freshly ground black pepper
For the roast pumpkin
1 medium Japanese pumpkin (potimarron)
2-3 tbsp olive oil
1/2 tsp Italian herbs mixture
Salt and pepper to taste
For the onion jam
2 tbsp mild olive oil
3 large purple onions, thinly sliced in half moons
1/2 tsp salt
2 tbsp coconut sugar or nectar
1/2 cup red wine
Freshly ground pepper and extra salt to taste
Place all the ingredients, apart from the oil, into a food processor and, using the metal blade, pulverize into fine crumbs. Add the oil and work again to get a sticky mixture. Take the mixture out and shape into a ball. You can wrap it with a cling film and keep refrigerate to be used later.
Place oil, onions and salt in a small saucepan and cook on a medium heat 8-10 minutes, stirring occasionally, till the onions are soft and transparent. Add the sugar and keep cooking till the onions are well caramelized. Add the wine, bring to the boil and keep cooking till all the liquids are evaporated. Adjust seasoning with salt and freshly ground pepper. Cool and keep in an airtight container in the fridge till you are ready to serve.
Wash the pumpkin but leave it unpeeled. Cut the top and the bottom off and then cut in half, lengthwise. Scoop out the seeds and slice into thin wedges, about one centimeter wide.
Place on a a baking trey lined with baking parchment, drizzle the oil, season and sprinkle the herbs over the pumpkin wedges. Bake in the oven, 200 Celsius degrees for 35-40 minutes till nicely browned and caramelized.
For assembling the dish
Take your crust mixture out of the fridge and roll it out in between two baking parchments to a circle about 30 cm in diameter. Transfer onto a baking trey, remove to top parchment and bake in 170 Celsius degrees for 10 minutes.
Wile the crust is baking, heat up the onion jam and the baked pumpkin wedges.
Remove the baked galette from the oven, spread the onion jam on top and arrange the pumpkin on top. Ready to serve!
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