Name: Vegetarian Nut Roast
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 main portions
Ingredients: 100 g pistachios; 100 g sunflower seeds; 100 g cooked chestnuts; 1 tsp fresh thyme leaves; 2 tbsp maple syrup; 3 tbsp olive oil, divided; Zest of 1 lemon; Salt, to season; Black pepper, to season; 400 g squash, about half a squash; 2 red onions, about 200 g; Juice of 1/2 lemon; 100 g cavolo nero; 100 g chard leaves; 5 g fresh sage; 100 g cashew nuts, soaked; 50 g baby spinach

Method

10 steps

Roast 100 g of pistachios and 100 g of sunflower seeds in the oven for 5 minutes at 180°C.
Press the mixture onto a sheet of greaseproof paper and roll out to about 0.5 cm thickness to form a circle.
Bake the nut crust in the oven for 15 to 20 minutes at 180°C.
Cut half a squash into 1.5 cm slices, season with salt, pepper, and olive oil, then roast until golden brown.
Sweat red onions with olive oil, lemon juice, salt, and pepper for about 15 minutes.
Shred cavalo nero and chard greens, then wilt in a pan with the onions for about 5 minutes.
Chop sage and add to the greens, cooking for a couple more minutes.
Soak cashew nuts overnight, then blend with the onion, greens, sage mixture, olive oil, salt, pepper, and lemon juice to make pesto.
Add raw spinach to the pesto for color and nutrients.
Assemble the galette by spreading the greens topping over the baked nut crust, arranging roasted squash slices, and scattering caramelized onions on top.

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