Summer Galette of Pumpkin & Goats Cheese & Spinach
An open pie made with whole meal sour cream enriched short crust pastry hand-folded over spinach, fire-roasted honey, pumpkin, caramelised eschalot, goat cheese and seeds. Served with a fresh rocket and balsamic dressing. Feeds 2-3 people, delicious a s a light lunch or dinner.
Ingredients
Carème spelt, Breadcrumbs, Pumpkin, Wild Rocket & Goat Cheese Salad (Goat's cheese, Wild rocket, Olive oil, Balsamic vinegar, Brown sugar, Balsamic dressing), Spinach, Leek, Red onion, Mozzarella, Tasty cheese, Pepitas, Sunflower seed, Thyme, Parsley, Oregano, Dried olive, Pickled beetroot paste, Goat's cheese.
Preparation and storage notes
STORAGE: keep refrigerated COOKING INSTRUCTIONS: Pre heat your oven to 175c slide galette off cake board and onto an oven tray. Bake for 15-20 minutes. Remove galette and sprinkle with rocket salad and dressing. Slice and serve warm.
Nutritional information
| Serving size: 900g | Per serve | Per 100g |
|---|---|---|
| Energy | 1056490.1kJ | 117387.8kJ |
| 252507.2Cal | 28056.4Cal | |
| Protein | 4124.1g | 458.2g |
| Fat, total | 16765.9g | 1862.9g |
| • saturated | 10516.9g | 1168.5g |
| Carbohydrate | 20541.8g | 2282.4g |
| • sugars | 411.9g | 45.8g |
| Sodium | 145868.2mg | 16207.6mg |