Artichoke, Bacon and Kumara Galette with Roasted Onion and Tomato Relish

From issue #5.
Photography by Photography by Aaron McLean.
Artichoke, Bacon and Kumara Galette with Roasted Onion and Tomato Relish

Serves: 6 - 8


1 kilo kumara
100 grams soft goat’s cheese
4 spring onions, finely sliced
3 tablespoons finely chopped chives
1 egg
1 tablespoons olive oil
250 grams streaky bacon, chopped
1 x 270 gram jar roasted
artichoke hearts, drained
sea salt and freshly ground black pepper
a little melted butter

12 medium vine ripened tomatoes
6 small red onions,
75 mls olive oil
1 tablespoon sambal oelek
1 tablespoon caster sugar
1 clove garlic, crushed
1 teaspoon salt


Preheat the oven to 200°C. Lightly grease a 35x11cm tin with removable base. Bake the kumara in their skins in the oven until tender

When cool enough to handle scoop out the flesh into a bowl and beat in the soft goat’s cheese until well mixed. Add the spring onions, chives and the egg and mix well. Heat a sauté pan over medium heat with 1 tablespoon olive oil. Add the chopped bacon and sauté until golden then add the artichokes.

Sauté for a few minutes then tip the contents of the pan onto the kumara and gently stir through. Season.
Spoon the mixture into the greased tin, brush the top with melted butter and bake for about 20 minutes until golden.

Relish: Cut the tomatoes in half and scoop out the seeds. Cut each onion through the root into 8 wedges.
Mix together the oil, sambal oelek, sugar, garlic and salt in a large bowl. Add the tomatoes and onions and gently mix together, taking care not to break up the onions. Place the mixture in a baking dish
and roast for 30 minutes turning once. Check for seasoning and place in a serving bowl. Serves 6-8

Sambal Oelek: this is a simple chilli paste made from chilli, vinegar and salt. It is readily available at supermarkets and Asian food stores.

Oblong Tart Tin: available from specialty stores