Squash, hazelnut & sage galette

You can't go wrong with this classic combination of sweet, soft squash, cool, creamy cheese, fragrant sage and crunchy hazelnuts. But you can make it even more dreamy by enveloping it in light, flaky pastry...

I've used spelt flour here, for added nuttiness, but plain or rye would work just as well. You could also use pumpkin as a filler instead of squash. Either way, it's an ideal quick dish for cosy autumn evenings.

SERVES:
04-06

Ingredients
Instructions

Ingredients

For the pastry

225g spelt flour

½ tsp sea salt

120g plant-based butter

2-4 tbsp cold water

For the filling

150g vegan cream cheese – I like Nush Foods

1 clove garlic, finely grated

¼ tsp grated nutmeg

1 tbsp finely chopped sage leaves

1 tbsp olive oil

½ tsp salt

Good grinding of black pepper

½ butternut squash, peeled and thinly sliced

3 tbsp hazelnuts, roughly chopped

1 tbsp extra virgin olive oil

To finish

2 tbsp plant-based butter

1 tbsp groundnut oil

Small bunch of sage leaves

Instructions

Add the flour and salt to a large bowl, and stir to combine.
Add the butter in small chunks or dollops, and use your hands to rub the butter into the flour. The best way to do this is with your palms facing upwards, rubbing your thumb towards your little finger. Do this until it resembles breadcrumbs.
Add the cold water 1 tbsp at a time, and gently mix it in using a knife until you can bring the dough together into a ball – you might only need 1-2 tbsp water.
Being careful not to overwork the dough, quickly form it into a rough disc and wrap in cling film. Place in the fridge for at least half an hour to chill.
Preheat the oven to 180°C/fan 160 °C/ Gas 4.
In a small bowl, combine the cream cheese, garlic, nutmeg, sage leaves, olive oil, salt and pepper. Stir to combine, and set aside.
When the dough has had 30 mins to rest, place it between two sheets of greaseproof paper and roll it into a large round, about 3mm thick.
Remove the top layer of paper and spread the cream cheese mix across the middle of the dough, leaving a 2-3 inch border.
Top with the butternut squash slices, season with a little salt and pepper, and sprinkle on the chopped hazelnuts. Carefully fold up the edges of the dough, using the paper to help you.
Drizzle over a little olive oil, and place in the preheated oven for 40-45 mins, or until the pastry is crisp and lightly golden, and the squash is soft and slightly caramelised in places.
When your galette is out of the oven, heat the butter and oil in a small pan, until foaming. Throw in the sage leaves for 30 seconds to crisp.
Drizzle the sage oil over your galette while it's still warm, and serve immediately with green salad – although it's just as delicious served cold.