This recipe was contributed by https://www.instagram.com/the.sensitive.foodie/ Karen is a retired nurse who creates delicious plant based meals for a healthy, active lifestyle.
Prep time – 40 minutes | Cooking time – 38 minutes
This impressive looking main dish may look complicated but it’s not. On the outside is a crunchy walnut pastry (which can be made gluten free if needed) with a Christmas spice roasted squash base topped with seasonal veggies and beans or nuts.
Each step can be made separately and kept in the fridge until you’re ready to construct and bake them. Or you can do all the steps in one go. Once baked and cooled, these galettes freeze well so you can make them ahead of time and reheat when you want them.
If you are making these galettes in one go, do it in this order:
- Roast the squash so it has time to cool slightly
- Start the veggie mix so it can gently cook whilst you…
- Make the pastry and chill if you have time
- Once the squash is cool enough to handle, make the mix
Then you are ready to construct the galettes and bake.
For the veggie mix
1 onion or leek
400g of seasonal vegetables – mix of whatever you like including parsnips and/or Brussel sprouts!
150g cooked butter beans or beans of choice or 3 tablespoons Kape activated mixed nuts, roughly chopped
2 cloves garlic, sliced
1 teaspoon dried thyme or sage
Salt and pepper
For the pastry
200g spelt flour or plain gluten free flour mix (plus ¼ teaspoon of xanthum gum if not in the flour mix)
pinch of salt
3 tablespoons of Pure Walnut Butter
7-8 tablespoons of water
2 tablespoons soya milk for glazing
For the squash base
150g roasted squash
½ teaspoon cinnamon powder
1 teaspoon dried ginger
Salt and pepper
For the veggies
- Slice the onion or leek and chop the remain vegetables into bite-sized pieces. Put any veggies which take less time to cook like broccoli or sprouts to one side.
- Place a large pan or wok with a lid over a medium heat. Add a couple of tablespoons of water and a pinch of salt to the pan.
- Once the water is hot and bubbling, add the onion or leek and the vegetables that take longer to cook like carrot or parsnip. Sauté́ for 5 minutes, stirring from time to time, adding more water to the pan to make sure the veggies don’t stick.
- Add the remaining vegetables, beans or nuts, garlic and herbs to the pan. Season with salt and pepper. Pop on the lid and sweat for 5-10 minutes until the veggies are just soft. Turn off the heat and leave to rest until you are ready to construct the galettes.
Make the pastry
- Sift the flour and salt into the bowl Add the walnut butter and run in gently with your fingertips to create a breadcrumb texture.
- Add 7 tablespoons of water and bring together into a soft dough. Add a little more water if the mix is too dry (some flours need more water than others).
- Knead gently in the bowl for a minute then wrap it in some greaseproof paper and rest in the fridge until you are ready to construct the galettes.
Make the spiced squash mix
- Remove any peel left on the roasted squash and place the flesh in a small blender pot with a spoonful of water.
- Add the Christmas spices, salt and pepper. Blend until smooth, adding a little more water if needed. You want the mix soft enough to spread but not wet and runny otherwise it will make the pastry soggy and/or run out everywhere!
Construct and bake the galette
- Pre-heat the oven to 180ºC/350ºF/Gas4. Line a large baking tray with non-stick baking paper.
- Cut the pastry into four equal portions.
- Place one portion on a lightly floured silicon mat or piece of non-stick baking paper and gently roll it into a circle roughly 10cms wide. Transfer the pastry to the prepared baking tray.
- Spread a spoonful of the spiced squash mix over the circle, leaving a 1.5 cm gap at the edge.
- Cover the squash with the cooked veggie mix, piling it up slightly in the middle.
- Carefully bring up the edges of the pastry up over the veggie mix – it won’t meet in the middle. Pinch the edges so it stays in place.
- Repeat this process to make the remaining galettes.
- Brush a little soya milk over the top of the pastry and place the tray in the oven.
- Bake for 25-30 minutes until the pastry is lightly browned.
- Remove from the oven and serve whilst hot or leave to cool then store in the fridge for up to 4 days or freeze in a suitable container.