Butternut Squash Galettes
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Category
Starters
Who doesn’t love a tasty pastry to pick up at a festive gathering! This recipe has been created by our friends at Matthew's Cotswold Flour.
Ingredients
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150g Salted Butter (chilled and diced)
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Butternut squash (sliced thinly)
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Red onion (sliced thinly)
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Seasoned creme fraiche
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Flaky sea salt
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Dried chilli flakes (optional)
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Fresh thyme leaves
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Acacia Honey
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1 Egg (for glazing)
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Parmesan (optional)
For the Pastry
For the filling
Topping
Directions
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 for a delicious hot-honey flavour.
Serve still warm with a side salad for a delicious autumn lunch.
