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Pumpkin & blue cheese galettes


  • Preheat oven to 180°-190°C.
  • Place the pumpkin and garlic in a large roasting tray. Sprinkle with oil and seasonings and cook in the oven until tender. Then remove the garlic skins and roughly mash the lot.
  • Heat a little oil in a heavy-bottomed pan and gently saute the onion until tender. Then add to the pumpkin with the parmesan, parsley and 2 tbsp blue cheese. Mix in with a wooden spoon.
  • Then cut the pastry sheets into rounds, using a large bowl, and place on a lightly oiled oven tray/s. Spoon the mixture into the centre of the pastry and fold into galettes, leaving a small opening on top. Place a little blue cheese in the centre. Repeat the process. 
  • Mix together the egg and milk.
  • Then brush the galettes all over with the egg wash and cook in the oven for 15-20 mins until golden and risen a little.


  • 1 butternut pumpkin, peeled & cubed
  • 2 large garlic cloves, smashed
  • olive oil
  • sea salt & freshly ground pepper
  • 1 small onion, chopped
  • 2-3 tbsp freshly grated parmesan
  • 2 tbsp chopped parsley
  • crumbled blue cheese
  • bought puff pastry sheets
  • olive oil spray
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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