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There are so many delicious varieties of pumpkins available in the Southern Forests. This recipe features butternut, which has lovely natural sweetness. Alternatively there’s some excellent heirloom pumpkins available in the region with more earthy flavours, which would also work a treat.

Pumpkin Galette on chopping board with honey, pumpkin and airfryer.

Serves 4


  • 2 cups of butternut pumpkin in small cubes

  • 1 sheet shortcrust pastry

  • 3 tbsp. water

  • 1/2 tsp ground cumin

  • 2 tbsp. honey

  • 1/4 cup walnuts (roughly chopped)

  • 10-15 sage leaves

  • 1/3 cup fetta (crumbled)

  • 3 tbsp. olive oil


  1. Place pumpkin into microwave safe bowl with the 3 tbsp. water. Cover with plastic wrap and microwave for two minutes on high. Drain off water and allow to cool slightly.

  2. In a small bowl mix together 2 tbsp. honey, 2 tbsp. olive oil and ½ tsp cumin. Add this mix to the bowl of pumpkin and gently stir through to coat.

  3. Place shortcrust pasty on baking paper. Place into air fryer basket. Trim baking paper to ensure that none sits above the height of the basket. Carefully arrange pastry with the edges slightly up and folded into a rough tart/galette shape.

  4. Arrange pumpkin cubes onto pastry (using tongs so that not all the excess liquid is added onto the pastry).

  5. Cook for 12 minutes on 200C.

  6. Place sage leaves in bowl and coat with 1 tbsp. olive oil. Add these leaves onto the galette and cook for another 5 minutes on 200C. Edges of pastry should be golden.

  7. Carefully remove the galette from air fryer basket and place onto wooden board/plate.

  8. Add the crumbled fetta and walnut onto the galette. Drizzle on a little more honey.

  9. Slice into pieces. Enjoy!

Recipe, styling and photographs by PerthMunchkin for Genuinely Southern Forests.


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