Butternut Squash Galettes
Ingredients
For the Pastry:
- 200g Matthews Regenerative All-Purpose Flour
- 100g Matthews Stoneground Wholegrain Khorasan
- 150g Salted Butter (chilled and diced)
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)
Butternut Squash Galettes
- Baker: Sophie Carey
- Makes: 3 to 4
- Prep time: 30 minutes
- Bake time: 45 minutes
- Flours used: Matthews Regenerative All Purpose White Flour, Stoneground Wholegrain Khorasan
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.
← Older Post Newer Post →
