Try this gorgeous galette as a fancy snack or a cosy lunch. So autumnal it's even got leaves in it...
Courtesy of chefannafrazer
Ingredients
- You’ll need:
- 2 tbsp of Pip & Nut smooth almond butter
- 1/2 butternut squash
- 2 white onions
- 1 sheet of ready-rolled puff pastry
- 100g ricotta
- 10 sage leaves
- 1 egg to glaze
- Flaked almonds to garnish
To make
- Prep the butternut squash by halfing lengthways, then thinly slicing
- Arrange the slices on a baking sheet with salt & olive oil, then roast at 180C for 10-15 minutes until soft.
- Sweat the onions in olive oil for 10-15 minutes until soft and jammy, season & set aside.
- Dust the pastry with some flour and roll out to make it a little thinner. (Trim the corners off so that it loosely resembles a circle/oval shape)
- Leaving an inch border of untouched pastry, spread the almond butter all over. Spoon little blobs of ricotta over the top and spread the onions on top of that.
- Take your roasted butternut slices and arrange them on top, slightly overlapping one another, and top with the sage leaves.
- Take the edge of the pastry and start folding it into the filling bit by bit, as shown in the video. It doesn’t need to be exact or neat!
- Beat an egg with brush the pastry edge.
- Transfer to a baking sheet and bake for 20-25 minutes until the pastry is golden and crisp.
- Sprinkle over the flaked almonds, slice & serve!
