Butternut and sage galette with orange caramel
Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 20 minutes
Servings: 4-6 servings
Somewhere between sweet and savoury, this rich tart brings together butternut squash and sage with a delicious orangey caramel topping.
Ingredients
For the tart crust
- 100g plain flour
- 30g wholemeal flour
- 20g polenta
- 1½ tsp caster sugar
- ¾ tsp flaky salt
- 1 tbsp sage leaves, finely chopped (about 6 leaves)
- 80g unsalted butter, fridge-cold and cut into 1½cm cubes
- 20ml olive oil
- 60ml ice-cold water
For the filling
- 1 butternut squash, halved, deseeded and cut into ½cm-thick, skin-on half-moons (680g net weight)
- 2 carrots, peeled and cut into 1cm rounds
- 2 tbsp olive oil, plus extra to finish
- 2 tbsp finely chopped sage leaves, plus 3 whole, to garnish
- Flaky salt and black pepper
- 1 head garlic, top cut off to expose the bulbs
- 1 banana shallot, skin on, top trimmed to expose the flesh
- 2-3 oranges, zest finely grated, to get 1½ tsp, and juiced, to get 160ml
- 50ml maple syrup
- 125g mascarpone (or alternative - see below)
- 1 small egg, beaten
Method
If you can't find mascarpone, you can make this by blending equal amounts of cream cheese, sour cream and double cream. At a pinch, Greek yoghurt, left to drain on a sieve for 20 minutes can work. To make this vegan/dairy free, try coconut cream or cashew cream.
Heat the oven to 240C (220C fan). For the crust, whisk together the first six ingredients with a good grind of pepper. Add the butter and oil, then incorporate the butter by squashing each cube between your fingers – don’t over-work it, though: you want chunks throughout the dough, so only squash it lightly. Add the water, stir to combine, then use your hands to gather the dough together – it will be quite sticky.
Transfer to a very well-floured work surface and roll into a 28cm x 18cm rectangle, flouring the rolling pin, surface and pastry as you go. Fold the longer ends in towards each other, so they meet in the middle, then roll out once. Now fold in the shorter ends to meet in the middle, roll out once more, then fold in half, so you end up with a square. Use your hands to stretch the dough into a 14cm circle, then place in a bowl, covered with a lid or plate, and refrigerate for 30 minutes.
While the dough is chilling, toss the squash and carrots in the oil, a tablespoon of chopped sage, the caraway, a teaspoon of salt and plenty of pepper. Spread out on two large oven trays lined with baking paper; don’t worry if there is some overlap. Drizzle the garlic and shallot with a little oil, wrap both separately in foil, and put on one tray.
Roast the butternut and carrots for 25 minutes, or until golden brown, then remove from the oven. Leave the garlic and shallot to roast for 15 minutes more, then remove and, once cool enough to handle, squeeze out the flesh and finely chop.
Turn down the oven to 220C (200C fan). Transfer the dough to a well-floured surface and roll out into a 30cm circle, dusting the rolling pin as you go. Gently lift the dough on to a baking tray lined with greaseproof paper and refrigerate for another 30 minutes.
Put the orange juice and maple syrup in a medium saucepan on a medium-high heat and cook for about 10 minutes, or until it reduces to the consistency of a thick, sticky syrup.
In a small bowl, mix the mascarpone with the chopped roast garlic and shallot, the orange zest and remaining chopped sage. Season with a pinch of salt and plenty of pepper, and stir again to combine.
Spread the mascarpone mixture over the dough, leaving a 4cm border around the edge. Scatter the butternut and carrot haphazardly over the top, to cover, then drizzle over the orange caramel.
Fold the edges of the pastry up and over the filling, brush the exposed pastry with the egg, then bake for 30 minutes, until crisp and golden brown. Leave to cool for 20 minutes, then serve with the remaining sage leaves roughly torn over the top.
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