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Fall Galette

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INGREDIENTS:

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For 4-6 servings 

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Galette Dough

  • 1/2 tsp salt 

  • 80mls cold water 

  • 200g flour 

  • 150g butter 

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Galette Filling

  • 1 yellow onion, sliced 

  • 2 garlic cloves, minced

  • 1 medium butternut squash, peeled and cut into 2cm cubes 

  • 50g feta

  • a few sage leaves 

  • Za'atar (middle eastern spice blend) 

  • One egg (for egg wash)

  • 2 tbsp pine nuts 

  • maple syrup (or honey) - optional 

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DIRECTIONS:

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Prepare Galette Dough: 

  1. First cut your butter into small pieces and place in the fridge to keep cold. In a small bowl combine salt and cold water. 
     

  2. Add the flour and cold butter pieces to a food processor, and pulse until butter is in pea-sized pieces. Drizzle in the cold salted water and pulse until the dough comes together in a ball.
     

  3. Transfer the dough to a well floured surface and form a 2.5cm thick disc using your hands. Make sure both sides have a little flour on them and then wrap in glad wrap and chill in the fridge for 2 hours. 

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Galette Filling:

  1. Preheat the oven to 220 degrees (C) and line a baking tray with baking paper. Place the cut pumpkin on the tray and drizzle with olive oil. Toss the pumpkin in the oil and then roast for 25-30 minutes.
     

  2. Meanwhile in a small pan sauté the sliced onion for 5 minutes or until golden and then add the minced garlic and cook for another 2 minutes, then remove from the heat. 
     

  3. When your dough is ready, use a rolling pin to shape the dough into a rough circle, about 0.25cm thick (note you might need to let your dough rest for a few minutes after taking it out of the fridge if its too stiff to work with). Transfer the dough carefully to a baking tray lined with baking paper. 
     

  4. Add the sautéed onions to the centre of the dough, leaving a 6cm border like a pizza crust (you'll fold this over). Layer with butternut squash, feta, sage, and a sprinkle of za'atar and sea salt. Fold the crust over, brush with an egg wash. Sprinkle with more za'atar. Bake for 30 minutes until edges are golden (for the last 15 minutes of cooking add the pine nuts on top). 
     

  5. Once finished baking drizzle with some maple syrup and enjoy warm! 

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