With Autumn in full swing now, the mornings are nippy and crisp and the days are getting shorter. This means one thing to me. Comfort food. I really do LOVE this time of year, the main reason is because I get to indulge in many new seasonal and delicious sweet and savoury foods, from my favourite classic sticky toffee puddings to an amazingly good bowlful of warming soup, this season offers something delicious for everyone. So, today I’m sharing my first ever galette recipe, which really excites me because I’m kind of in love with galettes. They’re beautifully structured with rustic crumbly pastry and are completely packed full of flavour! For my recipe, encased in the pastry is roasted butternut squash cooked in an array of different herbs, then I’ve added caramelised garlic onions and crumbled feta and parmesan. This galette is sure to become your favourite Autumnal weeknight dinner!
The combination of flavours all work hand in hand. You get bursts of sweetness, saltiness and many delicious hints from the aromatic mix of herbs. It’s so good, you will definitely find it hard to resist going back again for another slice!
1 1/4 cups of plain flour
1/2 cup of unsalted butter, cold and cut into cubes
1 tsp of salt
3-4 tbsp of cold water
50g of feta, crumbled into pieces
20g of freshly grated parmesan
Herby Butternut Squash-
1 medium butternut squash, diced (Approx. 500g)
2 tbsp of olive oil
1 tbsp of each, thyme, fresh sage, chives, roughly chopped
2 medium red onions, finely sliced
2 cloves of garlic, roughly chopped
25g of unsalted butter
1 tbsp of olive oil
1. To make the pastry: In a stand mixer, fitted with a paddle attachment, add the flour, salt and butter, On a medium speed, mix until the mixture resembles fine crumbs. Then add the water and mix until a soft dough comes to together. Wrap in cling film and place in the fridge for at least 30 minutes or overnight.
2. For the butternut squash: Preheat your oven to 200 degrees C Fan. Line a baking tray with non-stick paper. Add the diced squash, drizzle over the oil, season and bake for 30-35 minutes or until soft and starting to colour (half way through add the chopped mixed herbs). Whilst the squash is cooking, caramelise the onions. Melt the butter and oil on a medium heat, add the onions and garlic and cook down slowly for 20 minutes. Once both the squash and onions and are cooked, set aside to cool.
3. Once the pastry has been chilled, lightly flour a work surface. Roll the pastry out to a diameter of 12 inches. Then sprinkle half the parmesan over the base, top with the butternut squash and onions. Then crumble over the feta. Then fold the galette, bring the sides up slightly and pinch to form a rustic crust- the more rustic the better in my opinion!
4. Glaze with 1 beaten egg yolk, then scatter over the remaining parmesan. Bake at 200 degrees C Fan for 25-30 minutes or until golden. Serve warm or cool with balsamic rocket salad. Enjoy!
This galette is absolute perfection. Crispy, buttery pastry which will melt in your mouth. Each slice is indescribably tasty and the recipe has become a firm favourite of mine! I cannot wait to make it again…
Enjoy the recipe everyone!
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