Little party galettes - squash and goat's cheese

1. Preheat the oven to 200˚C, gas mark 6. Put the nuts and seeds on a baking tray and roast for 5 minutes. Put in a food processor with the remaining ingredients and a good pinch of salt and pepper. Whizz until you have a fine, crumbly paste that comes together when you squeeze it. If it is too crumbly, add a touch more oil.

2. Lay a sheet of baking parchment on the work surface, then tip out the paste and shape into a rough circle with your hands. Put another sheet of parchment on top and roll it out with a rolling pin into a large circle about 0.5cm thick. Use a 5cm pastry cutter to cut out as many rounds as you can, re-rolling the remainder again and again until you have used it all up.

3. Transfer the galettes, on their parchment, to a baking tray and prick each base with a fork. Bake for 10–15 minutes, until golden around the edges, then set aside to cool.

SQUASH AND GOATS’ CHEESE TOPPING

Put the squash on a tray with a good drizzle of oil and the spices; season and roast for 25-30 minutes, until soft and browning at the edges. (This can be done ahead of time.) When you are ready to eat, reheat the squash if necessary and mash. Spoon a little onto each galette and top with some of the cheese, peppers and mint.