This galette is made for sharing. If you’re a little nervous about cooking with pastry, rest assured that the rustic appearance of this freeform pie will hide any mistakes! Serve with a leafy green salad and crisp green apples.
DETAILS
Serves 4
INGREDIENTS
- 2 tbsp sunflower oil
- 1 red onion, sliced
- 1 small butternut squash, peeled, deseeded and thinly sliced into even wedges
- 1 tbsp blanched hazelnuts, roughly chopped
- 1 sheet of ready-rolled shortcrust pastry (ensure dairy- free), at room temperature
- generous pinch of fennel seeds
- generous pinch each of sea salt and black pepper
METHOD
- Heat the oil in a large frying pan, add the red onion and butternut squash and cook over a medium heat for 10 minutes, stirring frequently to avoid sticking. When the butternut squash appears tender, remove from the heat and stir through the hazelnuts.
- Preheat the oven to 180°C/350°F/gas mark 4 and line a baking sheet with baking parchment.
- Lay the pastry on the lined baking sheet, then trim the corners to form a rough circle.
- Spoon the cooked onion, butternut squash and hazelnuts into the centre of the pastry, leaving a 4cm (11/2in) border at the edges and piling the vegetables
- a little higher in the centre of the pastry. Fold the edge of the pastry inwards, encasing some of the vegetables, but leaving the vegetables in the centre exposed. Allow the pastry to overlap in folds to create a rustic shape.
- Press the fennel seeds into the exposed pastry, then bake in the oven for 25–30 minutes until the pastry is golden. Allow to stand for 5 minutes before slicing.
Cook’s tip
Many brands of prepared shortcrust pastry are vegan, as they are made with vegetable oil instead of dairy butter, but always check the label before you buy. Store in the fridge, but bring to room temperature 30 minutes before using to avoid any cracks in the pastry.
Recipe adapted from Easy Vegan Bible by Katy Beskow, (Quadrille, £22). Photography by Luke Albert.