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Crispy Galette with Butternut Squash & Feta |
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| Serves 2 - 4 |
Prep 10 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
400g butternut squash, peeled & diced
3 tbsp olive oil, plus extra for the tin & pastry
8 sheets filo pastry - or use puff pastry
50g feta, crumbled
1 tbsp thyme leaves
6-12 black olives, pitted and halved (optional)
1 tsp runny honey
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Heat the oven to 180C/ fan
160C/gas 4. Put the squash in a shallow roasting tin.
Drizzle with the olive oil, season and toss to coat. Roast
for 20 minutes.
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Overlap the filo pastry
sheets on an oiled baking tray lined with baking paper,
putting each one on top at a different angle so that the
corners create a star shape, and brushing each sheet with
a little oil as you go. Arrange the roasted squash in the
centre of the pastry, leaving a. 4cm border uncovered.
Sprinkle with the crumbled feta, thyme and olives, and
drizzle over the honey. Fold in the rim of pastry around
the galette and brush the pastry with some oil. Bake for
20 minutes or until the crust is golden.
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Leave to cool slightly before
serving. Serve warm with a green leaf salad, if you like.
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