Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 5.97 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 500grams Woolworths diced pumpkin
- 2tablespoons extra virgin olive oil
- 3 slices gluten-free shortcut bacon, chopped
- 2 sheets frozen gluten-free puff pastry, partially thawed
- 1 egg, lightly beaten
- 40grams parmesan, finely grated
- 1/2 punnet sage, leaves picked
- 375grams Woolworths smooth ricotta
- 1/3 cup Woolworths walnuts, toasted, chopped
Description
A rustic gluten-free galette where the earthy sweetness of pumpkin, the aromatic notes of sage and the smoky richness of bacon come together, making it a delicious weeknight dinner.
Instruction tip
Prep tip:Pastry can be baked up to a day ahead. Cool and store in an airtight container in a cool, dark area.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Grease and line 2 baking trays with baking paper. Place pumpkin on a prepared tray. Drizzle with 1 tbs oil. Add bacon to tray and bake for 20 minutes or until tender and golden brown.
Step 2 of 4
Meanwhile, cut pastry sheets in half. Place pastry on remaining tray. Using a small sharp knife, score a 1cm-wide border on each piece of pastry. Brush with egg, then sprinkle with half of the parmesan. Bake for 20 minutes or until golden brown and crisp.
Step 3 of 4
Heat remaining oil in a small frying pan over medium heat. Add sage and cook for 1 minute or until crisp.
Step 4 of 4
Spread ricotta inside border of the pastry. Top with pumpkin mixture and walnuts. Scatter over sage. Sprinkle with remaining parmesan. Season with freshly ground black pepper. Serve.
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