Save to your scrapbook

    Little party galettes - squash and goat's cheese

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Little party galettes - squash and goat's cheese

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

    Makes: 25-30


    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

    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 



    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.


    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. 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    0 stars