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Savoury vegetable galette

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Ingredients

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	FOR THE PUREE
	1/2 garlic bulb
	1/2 butternut squash, peeled and cut into bitesize chunks
	1/2 tbsp olive oil, plus extra for drizzling
	1 tsp smoked paprika
	1 tbsp oat milk
	FOR THE CARAMELISED ONIONS
	1 tsp olive oil
	2 red onions, finely sliced
	1 fresh thyme sprig, leaves picked
	1 tsp soft brown sugar
	FOR THE GALETTE
	Plain flour, for dusting
	1/2 x 500g light puff pastry (vegan, if neccessary)
	1 courgette, cut into thin rings
	3 salad tomatoes, cut into thin rings
	2 radishes, thinly sliced
	2 fresh thyme sprigs, leaves picked
	Olive oil, for brushing

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Savoury vegetable galette

Name: Savoury vegetable galette
Total time: 1 h 40 min
Yield: 4
Cuisine: French
Ingredients: garlic bulb: 1/2; butternut squash, peeled and cut into bitesize chunks: 1/2; olive oil, plus extra for drizzling: 1/2 tbsp; smoked paprika: 1 tsp; oat milk: 1 tbsp; olive oil: 1 tsp; red onions, finely sliced: 2; fresh thyme sprig, leaves picked: 1; soft brown sugar: 1 tsp; Plain flour, for dusting; light puff pastry (vegan, if neccessary): 1/2 x 500g; courgette, cut into thin rings: 1; salad tomatoes, cut into thin rings: 3; radishes, thinly sliced: 2; fresh thyme sprigs, leaves picked: 2; Olive oil, for brushing

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.

Features:

Cuisine:

French

100 mins
Serves 4
Easy

Ingredients

FOR THE PUREE
1/2 garlic bulb
1/2 butternut squash, peeled and cut into bitesize chunks
1/2 tbsp olive oil, plus extra for drizzling
1 tsp smoked paprika
1 tbsp oat milk
FOR THE CARAMELISED ONIONS 
1 tsp olive oil
2 red onions, finely sliced
1 fresh thyme sprig, leaves picked
1 tsp soft brown sugar
FOR THE GALETTE
Plain flour, for dusting
1/2 x 500g light puff pastry (vegan, if neccessary)
1 courgette, cut into thin rings
3 salad tomatoes, cut into thin rings
2 radishes, thinly sliced
2 fresh thyme sprigs, leaves picked
Olive oil, for brushing

Directions

Drizzle the garlic bulb with olive oil and wrap lightly in foil. Set aside.
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.
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.
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.
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.
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.
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.