A galette is a rustic pastry base topped with sweet or savoury
This recipe is enough for 4, in the film I make enough filling for 4 but only make two small bases rather than one big one as there were only two of us. This would serve 4 as a main course with vegetables or salad on the side or 6 as a starter
400 g butternut squash, cut into 1.5 cm cubes
rapeseed oil for drizzling
1/2 tsp ground cumin
pinch dry chilli flakes, optional
2 cooking chorizo (approx 120 g), skin removed and crumbled
1 red onion, finely sliced
1 clove garlic, minced
10 sage leaves, chopped
400 g shortcrust pastry
30 g cheddar cheese, grated
1 egg yolk, lightly beaten with a tiny splash of water
Preheat the oven to 200C fan.
Add butternut squash to a roasting tray, drizzle generously with oil, sprinkle with cumin, chilli if using and plenty of salt. Roast for 10 minutes. It should still be first when removed from the oven.
While the squash is cooking, roll out the dough large enough to cut out a rustic circle of approx 30 cm diameter. Lay on baking paper on a baking tray, place in the fridge until ready to use.
Heat a small pan, add the chorizo, cook for a couple of minutes until lightly coloured. Using a slotted spoon, remove to a paper towel on a plate. If you have more than a tablespoon of oil in the pan, remove a little, add the onions, sauté on low until soft, add the garlic and cook for 1 minute before removing from the heat.
Tip the onions onto the squash along with chorizo, add sage, taste and add more salt if necessary.
Remove the dough from the fridge, spread the filling evenly over the round leaving a 2 cm border. Sprinkle with cheese. Fold the edge up over the filling, making little pleats as you go. Brush the pastry with egg wash and bake in the oven for 25 minutes.
Serve with salad or seasonal vegetables and can be eaten hot or cold.
Butternut Squash & Chorizo Galette
Ingredients
- 400 g butternut squash cut into 1½ cm dice
- rapeseed oil for drizzling
- ½ tsp ground cuming
- pinch chilli flakes (optional)
- 120 g cooking chorizo skin removed and crumbled
- 1 red onion finely sliced
- 1 fat clove garlic minced
- 10 sage leaves chopped
- 400 g shortcrust pastry
- 30 g cheddar cheese grated
- 1 egg yolk lightly beaten with a splash of water
Instructions
- Preheat the oven to 200C fan.
- Add butternut squash to a roasting tray, drizzle generously with oil, sprinkle with cumin, chilli if using and plenty of salt. Roast for 10 minutes. It should still be first when removed from the oven.
- While the squash is cooking, roll out the dough large enough to cut out a rustic circle of approx 30 cm diameter. Lay on baking paper on a baking tray, place in the fridge until ready to use.
- Heat a small pan, add the chorizo, cook for a couple of minutes until lightly coloured. Using a slotted spoon, remove to a paper towel on a plate. If you have more than a tablespoon of oil in the pan, remove a little, add the onions, sauté on low until soft, add the garlic and cook for 1 minute before removing from the heat.
- Tip the onions onto the squash along with chorizo, add sage, taste and add more salt if necessary.
- Remove the dough from the fridge, spread the filling evenly over the round leaving a 2 cm border. Sprinkle with cheese. Fold the edge up over the filling, making little pleats as you go. Brush the pastry with egg wash and bake in the oven for 25 minutes.
- Serve with salad or seasonal vegetables and can be eaten hot or cold.
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