Savoury vegetable galette
A healthier take on your traditional tart or pie. This free-form galette is filled with a butternut squash purée and caramelised red onions, then topped with a combination of tomatoes, courgettes and radishes to deliver all of your 5-a-day.
Ingredients
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FOR THE PUREE
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1/2
garlic bulb
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1/2
butternut squash, peeled and cut into bitesize chunks
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1/2 tbsp
olive oil, plus extra for drizzling
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1 tsp
smoked paprika
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1 tbsp
oat milk
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FOR THE CARAMELISED ONIONS
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1 tsp
olive oil
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2
red onions, finely sliced
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1
fresh thyme sprig, leaves picked
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1 tsp
soft brown sugar
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FOR THE GALETTE
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Plain flour, for dusting
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1/2 x 500g
light puff pastry (vegan, if neccessary)
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1
courgette, cut into thin rings
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3
salad tomatoes, cut into thin rings
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2
radishes, thinly sliced
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2
fresh thyme sprigs, leaves picked
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Olive oil, for brushing
Directions
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Drizzle the garlic bulb with olive oil and wrap lightly in foil. Set aside.
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Coat the butternut squash in half a tablespoon of olive oil, season well, and spread out on a baking tray. Place the garlic parcel next to it and cook both in a preheated oven at 190C for 40-45 minutes until the butternut squash is tender and caramelised.
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Meanwhile, add one teaspoon of olive oil to a small saucepan and sauté the red onion gently for 25-30 minutes, adding the thyme halfway through. Pour in the brown sugar and cook for 10 minutes more. Season well and set aside.
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When the butternut squash is cooked, transfer to a blender with the smoked paprika, three garlic cloves popped from the skin, and a splash of oat milk. Blitz until smooth.
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Flour a clean work surface and roll the puff pastry out into a large disc, about 14cm in diameter, and transfer to a circular pizza tray.
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Spread the butternut squash purée over the base, leaving a 3cm border. Dot with the caramelised red onions and arrange the vegetables in a spiral or concentric circles. Scatter over the thyme and season well.
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Fold in the sides to overlap the filling slightly, and brush the edges with olive oil. Bake in a preheated oven at 180C for 50-55 minutes until the vegetables are tender and the bottom is golden. Serve with salad.
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