Pumpkin, Leek and Gorgonzola Galette

1 portion flaky pastry dough (see notes), rolled out to a 3-4mm thick round, or 1-2 sheets store-bought shortcrust pastry, cut and pasted to form a 30cm circle
2 tbs extra virgin olive oil
1 onion, thinly sliced
1 large leek, thinly sliced
2 tsp plain flour
300g pumpkin (we used butternut), deseeded, thinly sliced, skin left on
2 tbs chopped rosemary or sage leaves (or a combination of both), plus extra to serve
1/4 cup (60ml) pure (thin) cream
50g Gorgonzola Dolce, or other mild soft blue cheese
1 egg, whisked with 1 tsp water

Place rolled dough on a large baking tray lined with baking paper in the fridge. Heat a large frypan over a medium heat and add the oil. Add onion and leek, season, and cook until they are soft and sweet but have no colour, about 10-15 minutes. Remove and cool in the fridge until you’re ready to assemble your galette.

Preheat oven to 200°C/180°C fan-forced. Remove dough from fridge and spread the flour across the base (this will absorb moisture from the onion and leek to prevent the base from going soggy). Top pastry with cooked onion and leek, leaving a 5-6 cm border around the entire edge.

In a mixing bowl, combine pumpkin slices with rosemary and/or sage leaves, cream, Gorgonzola, a pinch of fine sea salt and a grind of pepper. Lay mixture on top of onion and leek, then pour any excess cream or cheese in bowl over the top.

Fold edges of galette up over pumpkin layer, leaving filling exposed in the middle. Use a pastry brush to brush the crust of the galette with egg wash. Finish with a sprinkle of sea salt flakes and freshly ground black pepper over the crust. Place galette in oven and immediately turn temperature down to 180°C/160°C fan-forced. After about 40-50 minutes, the crust should be deeply golden, and the pumpkin should be browned.

Transfer galette to a cooling rack without the baking paper underneath so the pastry remains crisp on the bottom while it cools slightly. Serve warm, scattered with extra rosemary and/or sage.

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