Roast butternut galette

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1 butternut squash, peeled and cut into 1 cm cubes.

1 courgette, trimmed and cut into cubes.

1 red pepper, deseeded and cut into 1 cm squares.

Half teaspoon ground black pepper.

Half teaspoon salt.

Quarter teaspoon chilli powder (optional).

2 heaped teaspoons thyme leaves.

1 teaspoon garlic powder.

2 tablespoons olive oil.

2 large handfuls walnut pieces.

2 spring onions, trimmed and chopped fine.

2 teaspoons tomato powder.

About 40-50cm (16-20 inches) pastry.

1 egg, beaten.


Place all the vegetables, seasoning, herbs and oil in a container and mix thoroughly.

Place in a roasting tray on the top shelf in the oven.

Place the walnut pieces on another tray on a lower shelf.

Cook in the oven 190C, Gas 5 .

The walnuts will toast in about 10-15 minutes, remove and cool.

The vegetables will need about 20-30 minutes to soften and gain a little colour.   Remove and cool.

Line a loose-bottomed flan tin with the pastry , leaving the excess overlapping the tin edges.

Sprinkle the pastry base with the spring onion and tomato powder.

Spread the vegetables over the base and sprinkle over the walnut pieces.

Fold the pastry edges into the centre of the flan tin, loosely covering most of the vegetables.

Brush the pastry with beaten egg and cook 180C, Gas 4 for about 30 minutes when the pastry should be crisp and golden.

My Tips:

Worth preparing all the vegetables etc the day before, leaving just the construction and baking before serving.

Ready-rolled shop-bought pastry works well as long as it is big enough to line the flan tin, overlapping the edges to fold back over the filling.   Shortcrust, puff or filo would work.

The vegetables, flavouring and nuts can be varied as much as you like as long as the final contents are not too wet as this will make the pastry base more difficult to bake.

The galette could also include meat or fish e.g.   ham, salami, chorizo, pre-cooked chicken, tinned tuna (ideally in small chunks to match the vegetable texture).




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© 2024 - Penny Melville-Brown
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