
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
150g Salted Butter (chilled and diced)
Butternut squash (sliced thinly)
Red onion (sliced thinly)
Seasoned creme fraiche
Flaky sea salt
Dried chilli flakes (optional)
Fresh thyme leaves
-
Acacia Honey
1 Egg (for glazing)
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.