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    Little party galettes - Squash and goats' cheese

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    Little party galettes - Squash and goats' cheese

    • Gluten Free
    • Christmas
    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour

    Makes: 25-30

    Ingredients

    GALETTE BASE
    100g shelled pistachios
    100g sunflower or pumpkin seeds
    100g vacuum-packed chestnuts
    2 tbsp olive oil 
    1 tbsp maple syrup
    1 lemon, zest
    small bunch thyme, leaves picked

    SQUASH AND GOATS’ CHEESE TOPPING
    1 large butternut squash, peeled and cut into 2cm pieces
    drizzle olive oil
    1 tsp ground cinnamon
    good pinch chilli powder
    1 heaped tsp fennel seeds
    125g vegetarian goats’ cheese
    4 Peppadew mild piquante peppers, finely chopped
    small bunch mint, leaves picked, finely chopped if large 

     

    Method

    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. 

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    This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue

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