Butternut Squash Galettes
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
1 Egg (for glazing)
For the Pastry
For the filling
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.