BUTTERNUT SQUASH GALETTE

BUTTERNUT SQUASH AND CARAMELISED ONION GALETTE

FOR THE PASTRY:

  • 315g plain flour (including 150g wholemeal flour if you like), plus more  for work surface
  • ½tsp table salt
  • 225g unsalted butter, diced
  • 120g soured cream or full-fat Greek yogurt
  • 1tbsp white wine vinegar
  • 80ml ice water

FOR THE FILLING:

  • 2 small or 1 large butternut squash (about 1.25kg)
  • 3 tbsp olive oil
  • 1½tsp table salt
  • Freshly ground black pepper
  • 15g butter
  • 2 large sweet onions, halved, thinly sliced in half­ moons
  • ¼tsp sugar
  • ¼tsp cayenne pepper, or to taste (optional)
  • 185g grated Italian fontina cheese
  • 1tsp chopped fresh thyme, or 2tsp chopped fresh sage
  • 1 egg yolk beaten with 1tsp water, for glaze (optional, but makes for a croissant-looking finish)

 

METHOD (SEE YA..PLEASE COME BACK!)

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