Squash, Feta & Sage Galette
As we make our way through the month of October, I continue to look out for seasonal fruits and vegetables & what could be more in season than butternut squash? With its pastel-coloured exterior and vibrant orange flesh, this cucurbitaceae is one of my favourite ingredients throughout the colder months. Its sweet and nutty aromas make it the perfect ingredient for soups, vegetable roasts and even savoury galettes and tarts.
If I had to choose one dish I never get bored of, it would surely be a savoury galette. Simple to prepare and extremely versatile, this delectable dish can made ahead of time for your weekly batch-cooking or as a main for a cosy night-in with friends and family. This Squash, Feta & Sage Galette will be all the rage in your household this year, so let’s get cooking!
- Vegetarian Recipe -
WHOLE-WHEAT BASE
160g of whole-wheat flour
60ml of olive oil
60ml of ice cold water
1 teaspoon of flaky salt
2 tablespoons of seeds/ herbs (optional)*
Add the flour, olive oil, water, salt and mixed seeds in a mixing bowl. Stir to combine until a homogenous dough forms. (add extra 2 tablespoons of water if dough is too dry).
Form the dough into a ball, wrap it in cellophane and refrigerate for at least 40 minutes or up to 12 hours.
Notes: * Use any sort of seeds and/or herbs to flavour the dough - I used a mix of toasted black & white sesame seeds.
SQUASH, FETA & SAGE FILLING
2 tablespoons of olive oil
2 medium shallots
1 garlic glove
600g of butternut squash
1 handful of sage leaves
50ml of white wine*
1 tablespoon of ‘herbes de Provence’
50ml of water, boiling
Salt
Freshly grated pepper
1 teaspoon of nutmeg
60g of feta, crumbled
Handful of toasted pumpkin seeds**
Peel the butternut squash and cut into 2cm cubes.
Wash and pat dry the sage leaves.
Finely slice the shallots and mince the garlic.
Heat up the olive oil in a large pot. Add the shallots, garlic, butternut and sage and cook on medium-high heat, for about 20 minutes.
Add the wine, boiling water and ‘herbes de Provence’ to the pot. Bring to a boil and let the sauce reduce, stirring occasionally.
Season with salt and pepper and add the nutmeg. Stir and set aside in a salad bowl.
Preheat the oven to 190°C.
Remove the dough from the refrigerator and set aside for 2-3 minutes.
Lightly flour a clean surface and roll the dough out onto it, with a rolling pin (flour the rolling pin to prevent sticking), into a roughly circular shape, about 0.5cm thick.
Once rolled out, place the dough onto a baking tray lined with parchment paper.
Add the mixture in the centre of the dough, leaving a 4-5cm border all around.
Fold the edges of the dough over and brush with the almond milk.
Bake in the oven for 30-35 minutes, until golden.
Remove from the oven and sprinkle with some crumbled feta and some toasted pumpkin seeds.
Notes: * If you do not have white wine, replace it with 30ml of water & 15ml of apple cider vinegar.
** Use any sort of toasted seeds and/or grains to sprinkle over your savoury galette.
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