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Caramelised onion galette pastry with roasted pumpkin and goat's cheese on a plate

Caramelised Onions Galettes with Goat's Cheese and Roasted Pumpkin

Impress your guests with these Caramelised Onion Galettes with roast pumpkin, and goat's cheese! A delicious and elegant appetiser, perfect for any gathering.
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Total Time 1 hour
Servings: 2 galettes
Course: Appetizer, Snack
Cuisine: French
Calories: 420
Ingredients Equipment Method Video

Ingredients
  

  • 2 sheets ready made puff pastry cut into 5 x 5" squares
  • 2 tablespoons goats cheese crumbled
  • 1/2 teaspoon chopped parsley *Optional topping
Caramelised Onions
  • 1 cup onions finely sliced
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon fresh or dried sage
  • 1 teaspoon garlic finely minced
Roasted Pumpkin
  • 1 cup pumpkin cut into small cubes
  • 1 medium jalapeno or 1 small fresh chilli green or red
  • 1 teaspoon cooking oil any variety
  • Salt and pepper to taste

Equipment

  • Oven and Baking Tray

Method
 

Making the Caramelised Onions
  1. In a non stick pan on the lowest heat setting saute the onions with 2 tablespoons of water, 1 tablespoon butter, 1 tablespoon fresh or dried sage, 1 teaspoon finely minced garlic, 1 teaspoon pepper and a pinch of salt.
    Leave on the heat for 45 mins, stirring at an interval of every five minutes. When the onions have turned a dark chocolatey colour and jammy consistency they are ready.
    You can also buy store bought caramelised onions and skip this step.
Roasting the Pumpkin
  1. Mix 1 cup pumpkin, cut into small cubes, 1 medium chopped jalapeno or fresh chilli. salt and pepper to taste and 1 teaspoon cooking oil.
    Put foil on a baking tray, place the pumpkin mix at the centre of the foil. Fold over the sides of the foil to cover the pumpkin and create a sealed packet.
  2. Put in a preheated oven at 200 ℃ (400℉) for 40 minutes.
  3. Once the pumpkin is cooked, take it out of the oven and mash with a fork.
Making the Galette
  1. Lay the 2 puff pastry squares (approximately 5" x 5") on a foil or baking parchment paper on a baking tray. If they are frozen, let them thaw for 5-10 minutes at room temperature.
    Pinch or roll each edge lightly with your fingers to create a crimped pattern, a bit like the tassels on the ends of a pillow.
  2. Spread an even layer of the pumpkin mash on each puff pastry sheet, leaving half a centimeter from all the sides.
  3. Spoon over the caramelised onions and spread evenly on top of the pumpkin mash.
  4. Evenly crumble 2 tablespoons of the goat's cheese over the top of the onion layer.
  5. Bake in the oven at 180℃ (350℉) for 20 minutes until the edges become puffed and golden.
  6. Sprinkle a little chopped parsley on the top and serve hot.

Video