Pumpkin, Kale and Walnut Galette with Pancetta and Onion Jam

Serves	6 to 8
Prep time	30 minutes
Cook time	1 hour
Total time	1 hour, 30 minutes
Allergy	Wheat
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	French
By author	Karen S Burns-Booth

A riot of colour as well as some wonderful flavour ingredients make this open-style tart (galette) a wonderful autumnal meal for all the family or for a relaxed weekend supper dish for friends. The pumpkin filling can me prepared and cooked in advance, making this an easy recipe to rustle up after a hard day at work or a simple weekend lunch. For vegetarians, just omit the pancetta.

Ingredients

1 x 320g ready rolled puff pastry
2 tablespoons onion jam or chutney
100g Applewood spreadable smoked cheese
knob of butter
2 cloves garlic, peeled and finely minced
half a small pumpkin, peeled, desseded and diced small
1 small bunch of kale leaves, about 6 to 8 leaves, trimmed and roughly cut
100g pancetta, diced, or lardons
half an onion, peeled and siced
50g chopped walnuts
fresh herbs, chopped such as parsley or thyme

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas 6. Line and/or grease a large pizza tray or baking tray.
Step 2	Cut the ready rolled pastry into a large round to fit the tray, if it is square or rectangular. Lay it on top of the baking paper. Spread the Applewood spreadable cheese over the pastry and then spoon over the onion jam/chutney, almost to the edge of the pastry circle.
Step 3	Heat up a large wok-style pan and saute the garlic and pumpkin in a little butter, sauté over a medium heat until the pumpkin is nearly soft and charred around the edges. Alternatively, you can roast the pumpkin in a hot oven in a little oil and/or butter for 30 to 35 minutes - the pumpkin must be cut into small pieces for this recipe.
Step 4	Once the pumpkin has cooked, add the chopped kale and allow to wilt in the pan. Then add the chopped onion and mix well. Season to taste with salt and black pepper.
Step 5	Spoon the pumpkin mixture over the cheese and onion jam and then scatter the pancetta and walnut pieces over the mixture.
Step 6	Bring the edges of the pastry circle up and make a crust around the filling, see photos, so the tart or galette is like an open-faced tart.
Step 7	Bake for 25 to 30 minutes or until the pastry is cooked and has puffed up, the pancetta is cooked and crisp and the walnuts are toasted but not burnt.
Step 8	Serve immediately, cut into wedges, with some fresh herbs sprinkled over the top and with a mixed salad and/or seasonal vegetables. For a vegetarian option, omit the pancetta.