Festive walnut, caramelised onion & squash galette with walnut pesto dressing

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In collaboration with California Walnuts

This lovely savoury galette is the PERFECT  festive recipe as it makes a great centrepiece. The squash and sweet caramelised onions pairs incredibly well with the earthy walnuts in the base and fresh pesto.

It’s wonderful served with some slaw or roast veg or part of a large festive spread. Creating this dish brought back lots of lovely memories of a dish in a cosy little vegetarian café I used to go with my mum – the food was rustic and wholesome and a favourite growing up. I love it when food evokes fond memories – especially at Christmas.

Have you made a galette before? It’s an easy and quick way of making a rustic tart and as this recipe is created with California Walnuts it was a great opportunity to sneak some wonderful walnuts into the tart base as well as on top. Gorgeous! 

I love walnuts! And the taste and texture of California Walnuts makes them an incredibly versatile ingredient for all kinds of festive dishes such as tarts, salads, nut roasts, cakes, biscuits and much more.   

I really hope you love this recipe. 

Enjoy,  Niki xxx       

About California Walnuts; 

Any walnuts sold in the UK that say Produce of California or Produce of USA will be from California. Many stores and brands sell packs of walnuts that are from California year-round, such as Whitworths, Home Bargains, Tesco, Sainsbury’s and more. 

Did you know! For great tasting walnuts all of the time, they are best kept in the fridge. For longer storage, place them in the freezer for up to 12 months. 

And – all you need is a handful a day to get the benefits of California Walnuts 

I think that California Walnuts are the best in the market and their packs they’re identifiable with a sticker or label which states: Produce of California or Produce of USA on the pack.    

A few nutritional facts;  

Walnuts are the only tree nut to contain a rich source of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g* which the body can’t make on its own so must come from food