Pumpkin fennel Taleggio galette
Ingredients
- 700g pumpkin or 1 small squash
- 5 tbsp olive oil
- grating of nutmeg
- 2 small fennel bulbs
- juice ½ small lemon
- ½ tsp fennel seeds toasted and coarsely crushed
- 470g spinach coarse stalks removed
- 15g unsalted butter
- 1 garlic clove crushed
- 1 egg yolk mixed with 2 tsp milk (to make an egg wash)
- 200g Taleggio (or vegetarian alternative), sliced
- 375g puff pastry
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