Squash, parmesan and sage galette
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 500g butternut squashpeeled
- 300g block shortcrust pastry
- 6 tbsp mascarpone
- e) 100g parmesan or Grana Padano or vegetarian alternativegrated
- ½ a small bunch sagepick 10 small leaves then chop the rest
- 1 eggbeaten
- butter
Nutrition: per serving
- kcal531
- fat39.6g
- saturates21.5g
- carbs29.5g
- fibre2.8g
- protein12.8g
- salt0.9g
Method
step 1
Cut the squash into paper-thin slices on a mandoline or in a food processor.
step 2
Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a 20p piece then trim to fit an oiled baking sheet.
step 3
Mix the mascarpone, parmesan, chopped sage and season. Spread all over the tart leaving a 3cm border. Arrange the squash slices on top, overlapping them very slightly and leaving a 11/2 cm border. Fold the borders of the pastry over so they are touching the squash. Brush with beaten egg.
step 4
Season, then bake for 30 minutes until the pastry is crisp and golden and the squash tender.
step 5
To finish, heat a knob of butter in a small pan. Add the sage leaves and sizzle until crisp and the butter is golden. Drizzle over the tart and serve just warm.
