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.

Photography

PerthMunchkin

Difficulty: Easy

Preparation: 10–15 mins

Cooking: 17 mins

Serves: 4

Ingredients

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

Method

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 1/2 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 200ºC.

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 200ºC. 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 feta and walnut onto the galette. Drizzle on a little more honey.

9. Slice into pieces. Enjoy!