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Squash, tomato and red onion galette
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1 large butternut or queen squash, peeled flesh cut into 2cm wedges
2 tbsp extra virgin olive oil, plus 50ml
2 large red onions, cut into wedges
200g cherry tomatoes
1 tbsp balsamic vinegar
60g basil, plus extra to serve
2 garlic cloves
½ tsp salt
125g blanched almonds
40g pecan nuts
35g pumpkin seeds
100g cooked and peeled chestnuts
70g coconut oil
2 medjool dates, stoned
1 tbsp thyme leaves
6 sprigs rosemary, leaves only
¼ tsp salt
1. Preheat the oven to 200˚C, gas mark 6. Spread the squash over a large baking tray, drizzle with 1 tbsp oil and roast for 10 minutes. Add the onions and tomatoes; toss with the vinegar and 1 tbsp oil. Season and roast for 30-35 minutes until cooked through.
2. Reduce the oven temperature to 180˚C, gas mark 4. For the base, put the almonds, pecans and pumpkin seeds on a small baking tray; roast for 6-8 minutes until aromatic and a shade darker. Transfer to a food processor with the remaining base ingredients; whizz for a couple of minutes, scraping down the sides, until the mixture holds together when squished between your fingers.
3. Shape the dough into a log. Sandwich between 2 sheets of baking parchment and roll out to form a thin rectangular base about 35cm x 25cm. Use your fingers to even out the edges and square off the corners (don’t worry if it’s not an exact rectangle). Remove the top layer of parchment, use a knife to neaten the edges if liked, then slide, on its parchment, onto a baking tray. Roast for 15-20 minutes, until dry and golden. Remove and leave to cool, then transfer to a large board to serve.
4. Meanwhile, whizz the basil, garlic and salt in a food processor until finely chopped. Slowly pour in the 50ml olive oil until combined. Spread over the base, leaving 1cm bare at the edges. Top with the squash, onion and tomatoes, plus some basil leaves.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (8) 1853kJ
This recipe was first published in November 2018.