Squash and sweet potato galette with bacon butter
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Squash and sweet potato galette with bacon butter
The combination of vegetables brushed with on-trend chilli-spiked honey, creamy goat’s cheese and salty bacon is perfection in a pie.
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
693Kcal
Fat
44gr
Saturates
24gr
Carbs
52gr
Sugars
10gr
Fibre
5gr
Protein
20gr
Salt
1.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pastry
- 250g plain flour, plus extra to dust
- 150g chilled salted butter, cubed
- 50g parmesan, finely grated
- 1 medium egg yolk, plus 1 egg, beaten, to glaze
For the filling
- 1 small butternut squash (approx. 500g)
- 1 large sweet potato (approx. 300g)
- 2 tbsp rapeseed oil
- 200g goat’s cheese, sliced
- 3 sprigs of rosemary, leaves finely chopped
- 1 tbsp clear honey
- pinch of chilli flakes
Step by step
- For the pastry, put the flour and butter in a food processor and blitz until it resembles coarse breadcrumbs. Add the parmesan and blitz again, then add the yolk and 2 tablespoons of cold water. Blitz until it comes together into a ball. Press into a disc, wrap and chill for at least 30 minutes.
- For the filling, preheat the oven to 200°C, fan 180°C, gas 6. Peel the squash and cut into 5mm rounds, then cut into half moons (discarding the seeds). Peel the sweet potato and cut into rounds of an equal thickness. Place the vegetables on a roasting tray and drizzle over the oil. Roast for 20-25 minutes, or until just soft. Set aside to cool.
- Lightly flour your work surface and roll out the pastry to a large circle, approximately 35cm in diameter. Transfer to a large, lined baking tray.
- Cover the base of the pastry with the sliced cheese, leaving a 5cm border around the edge. Scatter over the rosemary. Layer over the squash and sweet potato slices, overlapping so the cheese is completely covered. Carefully fold up the pastry edges so they overlap the filling.
- Heat the honey in the microwave for 15 seconds, then add the chilli flakes. Brush the vegetables with the hot honey and the pastry edges with the beaten egg. Bake for 25-30 minutes, until the pastry is golden brown.
- Melt the butter in a pan until foaming, then fry the bacon for 3-4 minutes until golden brown. Drizzle the bacon butter over the galette to serve.
