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
Video
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
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.
Tried this recipe?Let us know how it was!