You just can’t go wrong with the classic combination of sweet soft squash, cool creamy cheese, fragrant sage and crunchy hazelnuts. But you can make it even more dreamy by then enveloping it in light, flaky pastry.
I used spelt flour for added nuttiness, but plain or rye would work just as well. You could also use pumpkin as a filler.
For the pastry
225g spelt flour
120g plant-based butter
½ tsp sea salt
2-4tbs cold water
For the filling
150g vegan cream cheese, I like Nush foods
1 garlic glove finely grated
1 tbs finely chopped sage leaves
¼ tsp grated nutmeg
1 tbs olive oil
½ tsp salt
Good grind black pepper
½ butternut squash peeled and thinly sliced
3 tbs hazelnuts roughly chopped
1 tbs extra virgin olive oil
2 tbs plant based butter
Small bunch of sage leaves
1 tbs groundnut oil
- In a large bowl and the flour and salt, stir to combine. Add the butter in small chunks or dollops.
- Using your hands rub the butter into the flour with your hands facing up and rubbing your thumb to the little finger. Do this until it resembles breadcrumbs.
- Add the cold water 1 tbs at a time, using a knife gently mix. You should now be able to bring the dough together into a ball. You may only need 1-2 tbs water. No not over work or kneed on anyway, just bring together quickly form into a rough disc and wrap in cling film. Place in the fridge for at a least half an hour.
- Preheat the oven to 180°C
- In a small bowl combine the cram cheese, garlic, nutmeg, sage leaves, olive oil, salt and pepper. Mix to combine and set aside.
- When the dough has had 30 mins to rest, take two sheets of parchment, place the dough between the sheets and roll into a large round about 3mm thick. Remove the top layer of parchment.
- Spread the cream cheese mix onto the middle of the dough, leaving a 2-3-inch boarder.
- Top with the butternut squash slices, season with a little salt and pepper, and sprinkle on the hazelnuts.
- carefully fold up the edges of the dough, you can use the parchment to help you.
- Give it a little drizzle of olive oil and place in the preheated oven for 40-45 minutes. Or until the pastry is crisp and lightly golden, and the squash is soft and slightly caramelised in places.
- In a small pan add the butter and oil and heat until foaming. Throw in the sage leaves for 30 seconds to crisp and flavour the butter. Drizzle over the warm galette to finish.
- Serve immediately with green salad, or equally as delicious cold or room temp.