This recipe for Pumpkin Galette is from Donna Hay's Fast Fresh Simple. The idea behind it being a tart for those who have trouble working with pastry hence she does a free form style galette.
Its quite funny I chose to make it as I love working with pastry. On saying that I really loved the rustic style look of the tart and I could not say no to a filling of pumpkin, caramelised onion, blue cheese and sage.
I caramelised the onion with butter, brown sugar and balsamic. I roasted the pumpkin with a hint of cinnamon and allspice. I made the short crust pastry using wholemeal flour and rested it well before rolling out. Once it rolled out you add the onion followed by blobs of cheese then topped with pumpkin and sage. You tuck up the edges around the filling and bake.
The pastry was really good, it was even super crispy and flakey on the bottom. I loved the filling, you cannot go wrong with those flavour combinations.
I bought these organic brussel sprouts at the market on the weekend to give them another try.
Like many of you have said, brussel sprouts were never enjoyed earlier in life but when you tried them again, and cooked them appropriately, you loved them. So I listened and I tried, and they were fantastic! I used this recipe from Cats Love Cooking and will be using it again. My daughter loved them too and ate her whole share (without us making her)!