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Squash, leek & black garlic galette with yogurt pastry
Elly Curshen's galette can be made using leftover raw squash (we are going to cube it and roast it first), or roasted leftover squash – just chop it up into cubes before using.
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Ingredients
For the pastry
110g chilled Essential Unsalted Butter, diced
185g Essential Plain Flour, plus extra for rolling
60g Essential Greek Style Yogurt
For the filling
250g Essential Butternut Squash, peeled and diced weight
2 tsp Essential Olive Oil
30g Essential Unsalted Butter
1 large Essential Leek
2 Essential White Eggs, 1 separated
150g cheese
2 tbsp Cooks' Ingredients Black Garlic Paste
1 tsp sesame seeds (optional)
Method
For the pastry, put the butter and flour into
a food processor and pulse to breadcrumb
consistency. Pulse in the yogurt, then measure
50ml cold water and add slowly, while
continuing to pulse, until a dough comes
together. Bring together into a ball on a floured
surface, pat into a disc and chill until firm,
wrapped in a large square of parchment paper,
for at least 1 hour.
For the filling, preheat the oven to 220ºC,
gas mark 7 and line a baking tray with
parchment. Toss the squash with 1 tsp oil,
season, then tip onto the tray. Roast for
25 minutes, or until tender and starting to
brown at the edges. If using pre-roasted squash,
skip this stage. Just dice and continue.
Meanwhile, heat the remaining oil and the
butter in a large frying pan and cook the leek
with a pinch of salt over a medium-low heat
for 10 minutes, or until softened and starting to
brown. Leave to cool to room temperature.
Break 1 egg into a large mixing bowl and add
the egg white (save the yolk for later). Beat.
Add the cheeses (reserving a little hard cheese)
to the beaten egg and season. Mix in the
cooled leeks. When the squash is ready, lower
the oven temperature to 200ºC, gas mark 6.
Unwrap the pastry and place the paper on
a large baking tray. Flour the counter and roll
out the pastry to a 35cm circle, then move it
to the lined baking tray. Spread the garlic paste
in the centre, leaving a border of about 8cm.
Top with the leek mixture, then top with the
roasted squash and reserved hard cheese.
Fold the border over the filling, gathering and
pinching the pastry here and there to hold it in
place. Mix the reserved egg yolk with a splash
of water, brush over the pastry, then sprinkle
with sesame seeds. Bake for 30-35 minutes,
until the crust is golden brown. Grate a little of
the reserved cheese over the top to serve.
Cook’s tip
Use fresh butternut squash or prepared peeled and diced squash, a mixed bag of butternut squash and sweet potato, or frozen cubes. My favourite mix of cheeses is 50g grated Gruyère and 75g ricotta, plus some finely grated pecorino or parmesan for the topping, but you can use up whatever cheeses you have at home here.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,846kJ/ 444kcals
Fat
30g
Saturated Fat
17g
Carbohydrates
30g
Sugars
4.5g
Fibre
3g
Protein
12g
Salt
0.4g
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