Squash, parmesan and sage galette
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 500g butternut squash, peeled
- 300g block shortcrust pastry
- 6 tbsp mascarpone
- e) 100g parmesan or Grana Padano or vegetarian alternative, grated
- ½ a small bunch sage, pick 10 small leaves then chop the rest
- 1 egg, 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.
