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Caramelised Onion Galette

Serves 2



  1. Preheat oven to 200°C (400°F).
  2. Steam the pumpkin until almost tender. Set aside to cool. Divide pastry in half and roll each piece between 2 sheets of non-stick baking paper to a rough, 5mm-thick round shape.
  3. Line 2 baking trays with non-stick baking paper and place a pastry round on each. Top each pastry with the caramelised onion, leaving a 5cm border. Sprinkle with gorgonzola.
  4. Place the pumpkin onto the galettes, sprinkle with salt and pepper and top with sage. Fold in the pastry to make a rough border.
  5. Bake for 25 minutes or until pastry is golden and crisp and the pumpkin is soft.