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chive & onion snack pack
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fresh dip
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roast pumpkin, chive and onion galette
vegetarian
Honey-roasted pumpkin and red onion on golden puff pastry with hazelnuts and pecorino. Finished with chive and onion dip — rustic and made for sharing.
prep time
0
min
cook time
0
min
number of serves
6
what you’ll need
- 400 g pumpkin, cut into 1–2 cm wedges
- 1 large red onion, sliced into thick rings
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon thyme leaves
- Flaked salt, to season
- Freshly cracked black pepper, to season
- 1 sheet all-butter puff pastry, thawed
- 50 g toasted hazelnuts, roughly chopped
- 50 g pecorino, finely grated
- 2 tablespoons finely chopped chives
- 1 egg, lightly beaten
- 200 g NUFFIN chive and onion dip
let’s get into it
Preheat the oven to 200°C fan-forced
Roast
Place the pumpkin and red onion rings on a lined baking tray. Drizzle with olive oil and honey, scatter over the thyme leaves, and season with salt and pepper.
Roast for 25–30 minutes, or until the pumpkin is tender and caramelized and the onion is soft with slightly charred edges. Set aside to cool.
Assemble
Place the pastry on a lined baking tray and trim it into a 30 cm circle
In a small bowl, combine the hazelnuts, pecorino and half of the chives. Sprinkle evenly over the center of the pastry, leaving a 3–4 cm border
Arrange the roasted pumpkin and onion rustically over the top.
Fold the edges of the pastry over the filling, pleating as you go, then brush the border with the beaten egg.
Bake
Bake for 35–40 minutes, or until the pastry is deeply golden and puffed.
Serve
Allow the galette to cool slightly, then transfer it to a serving board.
Generously dollop the chive and onion dip over the galette and finish with the remaining chives. Slice and serve.
