This galette has a roasted squash filling with bacon, garlic and thyme. A perfect warming dish for a chilly Sunday. I used an onion squash and a harlequin squash when making this galette to see how they taste. We agreed they tasted just like regular butternut squash but the slightly different colours did make the galette look more appealing!
For the pastry
- 325g plain flour
- 150g unsalted butter (cubed)
- 1 tsp salt
To make the pastry, rub together the butter, salt and flour until the mixture resembles breadcrumbs. Then add cold water a teaspoon at a time. After adding each teaspoon of water, mix in well using a fork, until the mixture comes together, then bring together in to a smooth ball with your hands. I used about 6 teaspoons of water, but you may need more or less depending on your flour.
Wrap in cling film and chill for at least an hour.
For the filling
- 1 tbsp olive oil (I used a truffle infused oil)
- 1-2 small squashes
- 4 slices of bacon
- 2 garlic cloves (finely chopped)
- small bunch of thyme leaves
- 1 egg, beaten
Whilst the pastry is chilling, prepare the filling.
Peel the squash and remove the seeds. Chop into cubes (around 1 inch). Coat the squash with oil by popping the cubes in a freezer bag with the oil and some salt and pepper. Then shake the bag so the squash are thoroughly coated. Pour on to a baking tray and pop in a preheated oven (190°C) for about 40 minutes. Leave to one side until ready to prepare the galette.
Meanwhile, cut the bacon into strips and fry until just cooked (it will crisp up in the oven so no need to cook it too much at this point). Remove from the pan and leave to one side. Keeping the grease in the pan, fry the garlic for a couple of minutes then leave with the bacon.
To make the galette, roll out the chilled pastry, keeping the shape as circular as possible. When it is about 0.5cm thick, lay on a piece of baking paper on a tray. Mix together the bacon, garlic and squash and place on the pastry keeping a couple of inches from the edge. Scatter the filling with thyme leaves.
Use a knife to cut the pastry about 10-12 times from the filling to the edge. Then take each section of pastry and fold up on to the filling. Brush the pastry with egg wash, then fold up the next piece and so on until all the pastry has been folded up.
Give the pastry one more brush with egg wash, then place in a preheated oven (190°C) for 30-40 minutes until the pastry is golden. This is best served hot from the oven. All the components can be made in advance and put together just before serving.
