Roasted vegetable galette

A healthier take on a traditional pie, this gorgeously rustic, free-form tart is a fabulous introduction to pastry making for kids and non-bakers.

The joy of a galette lies in its utter simplicity. It’s basically a piece-it-all-together tart with a flaky, buttery crust that is folded casually around a savoury or sweet filling. Everything about it is super forgiving and endlessly adaptable, which makes it the perfect dish to celebrate seasonal produce.

Here, I’ve filled a base of shop-bought shortcrust pastry with a layer of butternut squash purée, caramelised red onions, and a rainbow of Mediterranean vegetables to help you hit your 5 a day.

Whether you serve it hot or cold is entirely up to you; it’s the kind of dish that feels at home on a picnic blanket with a colourful salad.

How To Make My Roasted Vegetable Galette

• Chef Catling’s recipe notes
• Recipe: Roasted vegetable galette
• Serving suggestions
• Frequently asked questions

Tips & Notes To Know

• Don’t overstuff: Keep the filling of the galette within the border of the dough to avoid sogginess.
• Don’t skip the glaze: I used olive oil, but egg wash or milk creates the same effect and gives the galette that gorgeous golden, crispy crust.
• Make it ahead: You can prep the butternut squash purée and caramelised onions in advance and store them in the fridge. You can then assemble the galette just before baking for a stress-free dinner on a weekday.

Roasted vegetable galette

Serves: 4 Prep time: 5 mins Cook time: 100 mins 100 mins

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Ingredients

For the purée
1/2 garlic bulb
1/2 butternut squash, peeled and cut into bitesize chunks
1 tbsp olive oil, plus extra for drizzling
1 tsp smoked paprika
1 tbsp oat milk

For the caramelised onions
1 tbsp olive oil
2 red onions, finely sliced
1 fresh thyme sprig, leaves picked
1 tsp soft brown sugar

For the galette
Plain flour, for dusting
1/2 x 500g shortcrust pastry (vegan, if necessary)
1 courgette, cut into thin rings
3 salad tomatoes, cut into thin rings
2 radishes, thinly sliced
2 fresh thyme sprigs, leaves picked
Olive oil, for glazing

Instructions

Step 1
Preheat the oven to 190C. Drizzle the garlic bulb with olive oil and wrap lightly in foil. Set aside.

Step 2
Coat the butternut squash in 1 tablespoon of olive oil, season well, and spread out on a baking tray. Place the garlic parcel next to it and cook both for 40-45 minutes, turning once, until the butternut squash is tender and caramelised.

Step 3
For the caramelised onions, add the remaining olive oil to a small saucepan and sauté the red onion gently for 25-30 minutes, adding the thyme halfway through. Pour in the brown sugar and cook for 10 minutes more. Season well and set aside.

Step 4
When the butternut squash is cooked, transfer to a blender with the smoked paprika, three garlic cloves popped from the skin, and a splash of oat milk. Blitz until smooth.

Step 5
Flour a clean work surface and roll the shortcrust pastry out into a large disc, about 14cm in diameter, and transfer to a circular pizza tray.

Step 6
Spread the butternut squash purée over the base, leaving a 3cm border. Dot with the caramelised red onions and arrange the vegetables in a spiral or concentric circles. Scatter over the rest of the thyme and season well.

Step 7
Fold in the sides to overlap the filling slightly and brush the edges with olive oil. Turn the oven down to 180C and bake for 50-55 minutes until the vegetables are tender and the bottom is golden. Serve with salad.

Serving suggestions

• With a simple green salad, coleslaw and roasted baby potatoes.
• As part of a picky buffet or picnic.

Frequently Asked Questions

Is This Galette Vegan?

It can be if you use vegan-friendly shortcrust pastry. There’s no egg-wash in my recipe and I’ve refrained from using any cheese, which typically features in a galette of this kind.

Why Is Glazing Important?

Because we eat with our eyes and presentation matters when it comes to baking sweet or savoury treats. Glazing before baking adds a glossy, golden-brown crust and elevates the look of the finished dish. I should probably add that it’s not essential, but it is a powerful technique to enhance the flavour, appearance and texture of a wide range of dishes.

How Do You Prepare A Butternut Squash?

1. A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple.
2. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier.
3. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end.
4. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted.
5. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into smaller chunks to reduce the cooking time.