Alexandrina Roast Garlic, Pumpkin and Romano Galette


Alexandrina Winter Recipes Series

The flavour of the pumpkin and roast garlic is beautifully offset by the bitey Alexandrina Romano in this rustic galette.

A galette is a French pastry similar to a tart of a pie; it is essentially pastry dough wrapped over a filling made from either vegetables and cheese or even fruit, sugar and butter.

It is ideal weather to turn the oven on, and get the rolling pin out for our Roast Garlic, Pumpkin and Romano Galette



makes 4-6 serves


Groundwork – 1 hour 25 minutes preparation time + 25 minutes in oven for tart to cook


375 g Shortcrust Pastry Sheet (we love Careme Pastry

900 g butternut pumpkin

2 Tspn olive oil

1 garlic bulb, dissected into cloves

1 red onion, finely chopped

1.5 tablespoons of sage leaves, chopped

150g Alexandrina Finniss River Romano, grated

2 eggs, beaten

sage leaves, for garnish

preheat oven to 180 C


preheat oven to 180 C

grease and line a 33cm pizza or baking tray

the pumpkin will be cooked face down on the tray: to do this halve the pumpkin lengthways, then remove and discard the seeds

rub the edges with half a tablespoon of the oil

remove the outer skin from the garlic bulb break into cloves and toss with skins on, in half a tablespoon of the remaining oil

place the cloves in the pumpkin cavity, then place cut side down on a baking tray (so the garlic is enclosed under the pumpkin) and bake in the oven for 1 hour

*if pumpkin is not soft, remove garlic and continue cooking until soft

scrape pumpkin flesh into a bowl and discard the skin

squeeze garlic for their skins into the bowl and mash well, set aside

heat the remaining oil in a small frying pan over medium heat

add the onion and cook for 2 minutes until softened

add the sage, then stir into the pumpkin mixture

season well with salt and pepper and set aside to cool

roll out the pastry on a lightly floured board

cut out a large circle to fit the pan, and place on the tray

prick the base with a fork, leaving a 5-10 cm boarder

add the Alexandrina Romano cheese to the pumpkin mixture and stir to combine

pile into the centre of the pastry, then use the fork to spread the mixture evenly within the border

fold in the pastry edges and garnish with sage leaves

brush edges with egg and bake for 25 minutes until pastry is golden

serve warm


Calcium Hero of the Dish: Finniss River Romano

Alexandrina's Finniss River Romano is a piquant infused pecorino-style cheese, aged for over 12 months. This handmade cheese has an extraordinary pleasant taste and texture. It lingers long on the palate, with a delightful aroma and visual appeal. Match with red wine varietal. Serve this cheese | on a platter with pinenuts, sundried tomatoes and green olives. It is also versatile shaved on top of savoury dishes with basil, roast tomatoes and garlic.

27.9 % minimum fat | available in a 10kg wheel, or various weighted wedges vacuum packed.

Looking for Alexandrina Products | Click to find WHERE TO BUY on

Looking for Pumpkin | Try one of the growers at your local independent grocer or at Farmers Market.

Plating up | If you have a large wooden chopping board, display the galette on the board, with a knife and cake server.

Top Tip | This galette matches beautifully with a winter salad of kale, apples, currants and sliced almonds for some crunch.

Find more Alexandrina Recipes here |  Alexandrina Curd’s & Whey blog

We are preparing ourselves for our second Cook - Along - Together Challenge this Winter with Alexandrina Cheese Company

You are welcome to tune in to our LIVESTREAM on Wednesday to hear about how this #challenge is going to work. (resuming in July 2023)

Our fifth recipe of the series is this delicious Alexandrina Roast Garlic, Pumpkin and Romano Galette

We are keen for you to post your cooking photographs either on facebook or instagram, using our new hashtags.

#cookalongtogether #alexandrinacheese

Each week the second hashtag will change, stay tuned!


Alexandrina Cheese Club - Recipes & Cooking - Australia

First published sometime during the early 2000’s – Cooking with Rebekah, and commonly Rebekah handed out little recipes at the Alexandrina Cheese stall at the farmers market.

This blog is not sponsored, we exclusively partner with Alexandrina Cheese Company Pty Ltd. 

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