Monday, 10 August 2015

Butternut Squash and Red Onion Galettes

Frozen puff pastry is a wonder for making the simplest meal look super-fancy. These were a whiz to make and you could leave them in the oven after assembly, ready to switch it on half an hour before you want to serve them. My recipe was inspired by this page.


  • Four sheets of frozen puff pastry
  • olive oil or butter
  • Three red onions
  • Half of a large, or a whole small butternut squash (about 600g)
  • a large handful of fresh sage leaves or 2 tsp dried sage
  • 50-100g blue cheese (to taste)


Defrost the pastry, preferably slowly by leaving it out on the counter, while you do the rest of the cooking. Thinly slice the red onions into rings, or if you're in a hurry, half-moons. Peel and chop the butternut squash into bite-sized pieces. Finely shred the sage leaves. Gently fry the onion and squash in 2-3 tbsp of oil or butter, stirring occasionally, until the onion is soft and translucent, and the squash is golden and just barely beginning to break up. Turn off the heat and stir through the sage leaves, and season very well with salt and pepper.

Heat the oven to 180 C. Lay out a couple of large baking trays and cover with greaseproof paper, then brush with melted butter or oil. Lay out each piece of puff pastry on the lined tray and spoon a quarter of the mixture into the centre. Roughly fold up the sides -- I find it's easiest to fold up each corner, then crimp the new small edges to stop the corners unfolding again. If you like, you can brush the pastry with oil, milk, butter, or egg, but I find the frozen stuff is fine without. Bake for 15-20 minutes, until the pastry is puffed and risen, and cooked where it is in contact with the tray. Remove and top with crumbled blue cheese, and serve with a simple salad of bitter lettuce dressed with a splash of red wine or balsamic vinegar.

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