This delicious Butternut Squash Galette features a creamy cheese and onion sauce, topped with roasted butternut squash brushed with mango chutney for extra sweetness, all enclosed in our simple savoury shortcrust pastry. By baking this galette on a pre-heated baking tray, you ensure you avoid the dreaded ‘soggy bottom’ and achieve perfectly crisp pastry all the way through! We absolutely love the flavours in this recipe, with wonderful sweetness and tasty cream cheese and all combined to create a truly delicious vegetarian galette.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
For the pastry:
120g plain flour
1 tsp salt
For the butternut:
600g butternut squash, cut into rounds (approximately 1 small squash)
1-2 tbsp Mellow Yellow Rapeseed Oil
1 tsp garlic granules
For the filling:
2 onions, sliced
Handful of fresh sage leaves, chopped (if using dried sage, use 2 tsp)
2 cloves of garlic, crushed
180g cream cheese
1 tbsp mango chutney
Preheat oven to 190°C. Put a baking tray in the oven to get hot too.
First, make your pastry. To a large mixing bowl, add your plain flour, wholemeal flour and salt. Mix together. Pour in your Mellow Yellow Rapeseed Oil and stir to combine. Use your hands to rub into a breadcrumb-like texture. Pour in half of your water and use your hands to form a ball of dough, adding more water as necessary until the dough comes together. Wrap in cling film and chill in the fridge while you make your galette filling.
Peel your butternut squash and cut into 1cm thick rounds. Place the butternut squash in a roasting dish, drizzle with Mellow Yellow Rapeseed Oil and season with salt, pepper and garlic granules. Roast for 30 mins, turning halfway through cooking.
To make the cream cheese filling, slowly fry your sliced onions in a little Mellow Yellow Rapeseed Oil, seasoned with salt and pepper, until they are starting to caramelise. Add your crushed garlic and chopped sage and fry for a few minutes further. Remove from the heat and stir in your cream cheese.
To assemble your galette, roll out your pastry on a sheet of baking paper to 3-5mm thick. Spread your cream cheese filling over the pastry, leaving approximately a 5cm gap around the edge. Top with your roasted butternut squash slices, fold the pastry up and over the edge of the filling and brush the butternut squash with mango chutney.
Transfer your galette to the hot baking tray in the oven and bake for 30-40 minutes.