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Easy roast pumpkin and sage galette

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

With the delicious flavour combination of roast pumpkin and sage, this dish is guaranteed to become your favourite galette recipe.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Roast pumpkin and sage galette

Ingredients

  • 650g pumpkin, peeled, cut into 2cm pieces
  • 2 sheets frozen shortcrust pastry, just thawed
  • 1/4 cup (70g) caramelised onion and balsamic chutney
  • 110g Coles French Goat’s Cheese
  • 3 sage sprigs, leaves picked

Nutritional information

Per serve: Energy 2320kJ/555 Cals (27%), Protein 13g (26%), Fat 30g (43%), Sat Fat 14g (58%), Sodium 533mg (27%), Carb 57g (18%), Sugar 22g (24%), Dietary Fibre 4g (13%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 240°C. Place a large baking tray in the oven to preheat. Place the pumpkin in a microwave-safe bowl with a little water. Cover and cook in the microwave on medium-high for 5 mins or until tender. Drain.

  2. Step 2

    Attach 1 sheet of pastry to remaining pastry sheet, overlapping slightly, to make a rectangle. Place on a large sheet of baking paper. Spread pastry with the chutney, leaving a 4cm border. Top with pumpkin and spray with olive oil spray. Season. Fold over the pastry border, pleating as you go. Transfer pastry to the prepared tray and bake for 20 mins.

  3. Step 3

    Top galette with goat’s cheese and sage. Bake for a further 5 mins or until the pastry and pumpkin are golden. Cut into pieces to serve.

Recipe tip

COOK. STORE. SAVE
Use it up: 
Enjoy leftover chutney in cheese toasties or on grazing boards.

Easy roast pumpkin and sage galette

Easy roast pumpkin and sage galette
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 650g pumpkin, peeled, cut into 2cm pieces
  • 2 sheets frozen shortcrust pastry, just thawed
  • 1/4 cup (70g) caramelised onion and balsamic chutney
  • 110g Coles French Goat’s Cheese
  • 3 sage sprigs, leaves picked
    Description

    With the delicious flavour combination of roast pumpkin and sage, this dish is guaranteed to become your favourite galette recipe.

    Method
    1. Step 1

      Preheat oven to 240°C. Place a large baking tray in the oven to preheat. Place the pumpkin in a microwave-safe bowl with a little water. Cover and cook in the microwave on medium-high for 5 mins or until tender. Drain.

    2. Step 2

      Attach 1 sheet of pastry to remaining pastry sheet, overlapping slightly, to make a rectangle. Place on a large sheet of baking paper. Spread pastry with the chutney, leaving a 4cm border. Top with pumpkin and spray with olive oil spray. Season. Fold over the pastry border, pleating as you go. Transfer pastry to the prepared tray and bake for 20 mins.

    3. Step 3

      Top galette with goat’s cheese and sage. Bake for a further 5 mins or until the pastry and pumpkin are golden. Cut into pieces to serve.