Butternut Squash Galettes

Ingredients

For the Pastry:

For the filling:

  • Butternut squash (sliced thinly)
  • Red onion (sliced thinly)
  • Seasoned creme fraiche
  • Flaky sea salt
  • Dried chilli flakes (optional)
  • Fresh thyme leaves
  • Melted butter, Acacia Honey, or olive oil to drizzle.

Topping: 

  • 1 Egg (for glazing)
  • Parmesan (optional)

Buy the flour:

 Wholegrain Khorasan
QUICKSHOP
Wholegrain Khorasan
£4.70 - £23.50
Regenerative All Purpose Flour

Butternut Squash Galettes

Method:

  • Preheat the oven to 180 degrees Celsius and line a baking sheet with greaseproof paper
  • Using a food processor or your hands, rub the fat into the flour until the mixture looks like coarse breadcrumbs
  • Add in a tablespoon of cold water at a time and knead until a fairly shaggy dough is formed - be careful not to overwork the pastry at this stage, it’s ok if it is still a little crumbly!
  • Wrap the dough and chill in the fridge for 15 minutes
  • Divide the dough into 5 equal pieces and roll each one out individually to the thickness of a £1 coin (you could also roll the dough out as one piece and use a cutter to shape your galettes, but you miss out on the uneven edge that makes a galette!)
  • Layer your filling ingredients on the centre of each galette, before folding the edges over the top and pressing down lightly. You should do this in a few goes around each galette, and the pastry should only cover about an inch of the filling. There should be a gap in the centre allowing the filling to show
  • Use a beaten egg to glaze your pastry and season it with sea salt or parmesan
  • Bake for 35-45 minutes, or until the pastry is golden brown and the filling is cooked through
  • Top with chilli and drizzle with Acacia Honey (ours was provided by Tiptree) for a delicious hot-honey flavour
  • Serve still warm with a side salad for a delicious autumn lunch.

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