Friday, 26 September 2014

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!

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

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!


  1. Ooh I just saw a galette on a cooking show earlier tonight (I didn't know it was called a galette though). I love the rustic look of them and the flavour of yours sounds amazing.

  2. These would be great quick lunches for me this winter. Thanks for the idea.

  3. I have a bunch of squashes to use up and this sounds awesome! Can't wait to try it. :)