Ingredients
10 sheets Antoniou Fillo Pastry
For the galette
1 and ½ cups butternut pumpkin, chopped into square pieces
Olive oil, for drizzling pumpkin
100g butter, melted
125g feta cheese
For the burnt butter and ginger sauce
50g butter
1 cup sage leaves, loosely packed
2 tablespoons ginger marmalade
20g hazelnuts, roughly chopped
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Place the pumpkin on a roasting tray, drizzle generously with olive oil and bake in the oven for 30 minutes. Remove from the oven and set aside.
To assemble the galette
Lay one sheet of Fillo Pastry on your bench, brush with melted butter. Continue laying all your sheets of Filo Pastry, brushing each sheet with butter, and rotating each slightly to form a large circle.
Place the pumpkin in the centre of the pastry, spreading it out approximately 20cm in diameter. Use a fork to squash it down. Sprinkle the feta over the pumpkin. Roll in the pastry edges, along the outside of the pumpkin and feta. Brush the pastry edge with melted butter.
Transfer to a lined baking tray. Bake for 35 minutes or until golden.
To make the burnt butter and ginger sauce
While the galette is cooking, prepare your sauce. Heat the butter in a frying pan over medium heat. Once the butter is bubbling and starts to change colour slightly, add the sage leaves and cook for 1-2 minutes. Add the marmalade and mix through. Remove from the heat and pour over the galette. Top with chopped hazelnuts.
Watch this video to learn how to make a Pumpkin and Feta Cheese galette with brown butter, sage and ginger marmalade