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Pumpkin, chestnut and sage galettes

These vegan and gluten-free galettes make a delicious lunch or starter and are full of autumnal flavour (although we love them for Christmas, too!). This recipe was really popular on our first ever Vegan cooking class and you can mix up the fillings and flavours through the year as well - asparagus and lemon in spring or with a roasted caponata in summer. 

Print recipe
Serves 2

Serves 2

Vegetarian

Vegetarian

Vegan

Vegan

Dairy-free

Dairy-free

Gluten-free

Gluten-free

Ingredients

For the galettes:

  • 60g gram (chickpea) flour
  • 60g buckwheat flour
  • ¼ tsp ground cumin
  • ½ tsp sea salt
  • 3 tbsp olive oil
  • 240ml water
  • Vegetable oil, for frying

For the roasted pumpkin:

  • 400g pumpkin or butternut squash, cut into 2cm chunks
  • 3 tbsp maple syrup
  • 1 tbsp chilli oil (or to taste), plus extra to serve
  • ½ tsp sea salt

For the chestnut cream:

  • 180g cooked chestnuts (vac-packed)
  • 90ml water
  • Pinch of sea salt

For the crispy sage:

  • Vegetable oil, for frying
  • 1 bunch of sage, leaves picked
  • Sea salt

Cooking instructions

  • Preheat the oven to 220°C/200°C/gas 7. Start with the galette batter – mix together the flours, cumin and salt in a large bowl. Add the olive oil then start whisking as you slowly pour in the water until you have a smooth batter. Set aside for at least 20-30 minutes before using.
  • While the batter is resting, toss the pumpkin with the maple syrup, chilli oil (use more or less depending on how hot it is) and salt in a large roasting tray.
  • Roast in the oven for 20-30 minutes or until the pumpkin is soft and starting to brown and caramelise.
  • Meanwhile, crumble the chestnuts into a food processor or blender, add the water and salt and blitz to a smooth purée. Set aside until ready to serve.
  • Pour a 2-3mm layer of oil over the base of a large saucepan over a high heat. When the oil is very hot, add the sage leaves, being careful as they may spit and splutter. Fry for 1-2 minutes or until crispy then scoop out onto a plate lined with kitchen paper to drain the excess oil. Sprinkle with a little salt and set aside.
  • When the squash is ready, set aside and keep warm while you fry the galettes.
  • Drizzle a little vegetable oil into a large frying pan over a high heat. Once hot, pour in a ladleful or small cup of the batter (about half the amount), immediately swirling the pan to create an even layer.
  • Cook for 2-3 minutes until lightly browned underneath with clear bubbles on the surface. Carefully flip over the pancake (or slide onto a plate and invert the pan over the plate to flip over). Cook for another minute on the other side so that both sides are golden and just starting to crisp up.
  • Slide out onto a plate, cover and keep warm while you repeat with the remaining batter to create a second galette.
  • Spread the middle of each galette with some of the chestnut cream, then top with the roasted pumpkin and crispy sage leaves. Finish with an extra drizzle of chilli oil, if you like.

Chef's tip

To make your own chilli oil, mix together 400ml vegetable oil, 30g Korean chilli flakes, 30g chilli powder, 10g sesame seeds, 10g sea salt, 5g fennel seeds, 2g Chinese five spice and 2g ground ginger in a parge pan over a low heat. Cook gently for 10-15 minutes or until the mixture just starts to bubble. Remove from the heat and set aside until completely cool, then stir through 15ml rice vinegar to finish. Pour into a sterilized jar, seal and store at room temperature. Stir well before using as the spices and seeds will settle at the bottom of the jar.

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