So the other day I had a lot of leftover stuff in my fridge and was craving something good to go with a nice salad as lunch.
I just tend to always have a shitload of leftover in my fridge, at the moment there is still half a broccoli head left, some red cabbage, some sweet potatoes and some ginger left. Hhmm I guess I’m going to make some Thai style curry with that. Curry is like my go to dish to use up leftover vegetables. What is your guys go to dish for leftovers? Let me know in the comments!
Anyways back to the galette thingy I came up with. So yeah, some leftover puff pastry, pumpkin, red onions and bacon turned into this and it turned out surprisingly well. High five to myself.
Okay so I’m still new to this blogging thing, trying to get the hang of it, trying to get a rhythm in writing and creating content and most importantly trying to remember that I need to measure shit and write it down when I cook and to take a picture before it gets eaten. Okay this blogpost is literally going from left to right.
Yes top rambling, here is the recipe! Ooh yeah if you make this recipe let me know what you think or use #rebelliouskitchen so that I can find you! 🙂
- 1 sheet puff pastry
- 4 red onions, sliced in thing rings
- 6 slices of bacon
- 1 lb pumpkin in wedges
- ½ cup feta, crumbled
- 2 tbsp olive oil
- 1 -2 tbsp brown sugar
- 1 tsp dried thyme
- Pepper, salt to taste
- 1 egg, beaten
- Preheat your oven to 220°C or 425 F. Gently toss the pumpkin with 1 tbsp olive oil and place it on a baking sheet or tray in the heated oven for about 45minutes or until it’s slightly roasted and tender.
- Heat a skillet or a large frying and slightly fry the bacon, don’t cook it all the way through, it will cook some more in the oven.
- Take the bacon out of the pan and put the onions and if necessary some extra olive oil in the pan. On medium heat keep stirring your onions every 5 – 10 minutes for about 30 minutes or until they look nice and caramelized. Halfway through the process you can add some brown sugar. I only added 1 tbsp because I don’t like my onions super sweet.
- When the onions are done cooking at the thyme and pepper and salt to taste.
- The pumpkin should be done by now and cooled down enough to handle. Line a baking sheet with parchment paper and turn the oven down to 180 °C or 350 F.
- So take your sheet of puff pastry and cut out a nice big round circle. Spread the caramelized onions on the bottom in a circle, leaving about 5 cm or 2 inches around the edges. Sprinkle half of the crumbled feta on top.
- Next divide the pumpkin and bacon on top. I laid mine in a alternating circle and cut the bacon strips in half. Top of with the remaining half of the feta and some pepper.
- Fold the outer edges of the over the filling. It doesn’t need to cover the filling, it’s just to create a crust.
- Brush the crust with the eggwash and cook the gallette for 20-30 minutes in the oven. Keep checking your oven. Slice and serve with a nice green salad!