Butternut, kale and walnut galette

I used up the last of my Welsh kale last night to make an easy, tasty and filling galette. Basically a pie without a lid with folded up edges. You can sub the thyme for a herb of your choice if you're using different veg, it's one of those really versatile dishes. Sorry for another rubbish indoor photo, it was 10pm when I finished making this. It was much brighter in real life!

Ingredients
One large sheet of rolled puff pastry
150g strong vegan cheese, grated
100g walnuts, chopped
1 small butternut squash, peeled and finely chopped
A handful of kale leaves, chopped
3 large cloves of garlic, peeled and finely sliced
1 onion, diced
1/2 tbsp dried thyme
2 tbsp tomato chutney (or relish)
A blob of marge or oil for frying
Salt and pepper to taste

Method
Roll your pastry out to larger than whatever size dish you're baking it in. Oil your dish and line with the pastry so that the pastry overhangs bu about an inch.
Lightly fry the onion and butternut squash together in a generous blob of  marge or oil, with a little salt and pepper, for about 10 minutes. Add the garlic, kale, thyme, walnuts and saute on low for another 10 minutes. Stir in the relish and half of the cheese, stir for a few minutes, check for seasoning then spoon into the pastry lined dish.
Cover the filling with the rest of the cheese, then fold and pinch the edges over.
Bake on gas mark 5-6 for approximately 30 minutes.

P.s. Works really well for leftovers the next day!