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- Squash, parmesan and sage galette
Squash, parmesan and sage galette
Published: December 21, 2015 at 2:27 PM
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Serves 6
Easy
Total time: 1 hr
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This is a great, easy-to-make veggie option. Serve as a snack or a main with a green salad
Vegetarian
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Ingredients
Nutrition
-
500g butternut squash
peeled
-
300g block shortcrust pastry
-
6 tbsp mascarpone
-
e) 100g parmesan or Grana Padano or vegetarian alternative
grated
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½ a small bunch sage
pick 10 small leaves then chop the rest
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1 egg
beaten
-
butter
Nutrition: per serving
- kcal531
- fat39.6g
- saturates21.5g
- carbs29.5g
- fibre2.8g
- protein12.8g
- salt0.9g
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Method
-
step 1
Cut the squash into paper-thin slices on a mandoline or in a food processor.
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step 2
Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a 20p piece then trim to fit an oiled baking sheet.
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step 3
Mix the mascarpone, parmesan, chopped sage and season. Spread all over the tart leaving a 3cm border. Arrange the squash slices on top, overlapping them very slightly and leaving a 11/2 cm border. Fold the borders of the pastry over so they are touching the squash. Brush with beaten egg.
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step 4
Season, then bake for 30 minutes until the pastry is crisp and golden and the squash tender.
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step 5
To finish, heat a knob of butter in a small pan. Add the sage leaves and sizzle until crisp and the butter is golden. Drizzle over the tart and serve just warm.
Try more of our veggie pie recipes here...
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