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Butternut Squash and Sage Galette

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Butternut Squash and Sage Galette

Galettes are free form, rustic pies. They are quick to prepare from scratch from humble ingredients. What I love about galettes is the way they allow the fresh fruit or vegetables to shine through. I had a glut of butternut squash at home this week and decided to use them up. I urge you to do the same!

The recipe below can serve 4 people as a main meal, or 8 as a starter.

For the pastry:

  • 1 cup plain flour
  • 1 cup wholemeal flour
  • 85g butter
  • ¼ tsp bicarbonate of soda
  • ½ tsp salt
  • 140ml buttermilk
  • 4 sage leaves, finely chopped


For the filling:

  • 700g butternut squash, peeled and chopped into small chunks
  • 4 tbsp olive oil
  • 1 long sprig rosemary, leaves removed
  • Salt and pepper to taste
  • For topping:
  • 120g extra mature cheddar cheese
  • 6 sage leaves
  • 1 tbsp butter

 

Preparation Instructions:

  1. In a food processor, pulse the flour, salt and butter until the mixture resembles coarse breadcrumbs.
  2. Transfer the mixture to a bowl and add the bicarbonate of soda and chopped sage leaves. Mix through.
  3. Create a well in the mixture. Pour in the buttermilk and form a dough with a fork.
  4. Place the dough on a lightly floured surface and knead until just fully combined – don’t overwork the dough.
  5. Shape the dough into a disc, wrap in cling film and refrigerate for 30 minutes.
  6. In the meantime, heat a large non stick pan over a medium-high heat. Add the olive oil to the pan. After a minute, add the rosemary leaves and squash. Sauté the squash until the edges are browned, approximately 10 minutes.
  7. Preheat your oven to 160C and grate the cheddar.
  8. In a small pan, melt the tablespoon of butter and fry the sage leaves for the garnish. They cook in seconds, so keep an eye on them and quickly remove from the heat once cooked.
  9. Remove and unwrap your pastry dough from the fridge and place on a lightly floured surface.
  10. Roll out your dough to a diameter of 14 inches. Place the squash filling at the centre of the dough, leaving the outer 1.5 inches of the dough untouched. Fold over the outer 1.5 inches of dough towards the centre, creating a shallow crust.
  11. Bake the galette for 40 minutes before removing from the oven and topping with the cheddar.
  12. Bake for a further 10-15 minutes or until the cheese is golden.
  13. Remove the galette from the oven and garnish with the fried sage. Serve warm. The galette is lovely accompanied by a salad of bitter leaves.

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