Squash, leek & black garlic galette with yogurt pastry

Name: Squash, leek & black garlic galette with yogurt pastry
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Ingredients: 110 g chilled Essential Unsalted Butter, diced; 185 g Essential Plain Flour, plus extra for rolling; 60 g Essential Greek Style Yogurt

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.

5 out of 5 stars(1) Rate this recipe

Serves6
CourseMain meal
Prepare25 mins
Cook1 hr
Total time1 hr 25 mins
PlusPreparation time 25 minutes + chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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)

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.

Typical values per serving when made using specific products in recipe