Roasted Butternut Squash and Sage Galette

Squash, parmesan and sage galette

Name: Squash, parmesan and sage galette
Total time: 1 h
Yield: serves 6
Ingredients: butternut squash 500g, peeled; shortcrust pastry 300g block; mascarpone 6 tbsp; parmesan or Grana Padano or vegetarian alternative e) 100g, grated; sage ½ a small bunch, pick 10 small leaves then chop the rest; egg 1, beaten; butter

1 hour
serves 6
Easy

This is a great, easy-to-make veggie option. Serve as a snack or a main with a green salad

December 21, 2015 at 2:27 pm

Ingredients

butternut squash 500g, peeled
shortcrust pastry 300g block
mascarpone 6 tbsp
parmesan or Grana Padano or vegetarian alternative e) 100g, grated
sage ½ a small bunch, pick 10 small leaves then chop the rest
egg 1, beaten
butter

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.