This recipe came about while making apple pie and soup at the same time. Once I find the time for a spot of baking I tend to go all out! I had some spare shortcrust pastry from the pie, and I decided I could use a few of the vegetables that were being roasted for the soup in order to make this. So it’s only a small individual portion, but you could easily scale this up to feed more mouths.
Method (ingredients listed in bold):
Preheat the oven to 200ºc. You need about a fist sized ball of pastry dough for a single portion galette, which at a guess would be around 100g flour rubbed into 50g butter with a splash of water to bring it all together. Chill in the fridge for 20 mins before you roll it out into a circle. Then add some chopped apple, onion, and squash. I used the apple raw, but the onion and squash had roasted for around 20 mins in the oven. You could also just cook them slightly in a pan with some butter instead. Top with a few chunks of stilton or other blue cheese, then brush the edges of the pastry with a little beaten egg. Bring the edges up and overlap slightly, try to avoid creating any holes where juices could escape. Brush the outside edges with more egg and then put onto a roasting tray and bake for around 30 mins.
Tagged: Allotment kitchen