I thought I would share with you one of my favourite meals, a roasted butternut squash, garlic and cheese galette. If you have never heard of a galette before, it is a rustic, free-form pizza-like tart which can be sweet or savoury.
Butternut squash is my favourite vegetable, especially roasted, and I cook with it A LOT. Damian is probably sick to death of it…but I never get bored, it’s so versatile! In this recipe it is paired with roasted garlic, which has a slightly sweet flavour, and creamy ricotta. I topped my galette with mature cheddar cheese, but it is really a matter of personal choice as to what cheese you use; butternut squash works well with goats cheese, but you could also use taleggio, gouda, gorgonzola, or whatever else takes your fancy! The pastry is made with semolina or cornmeal, which gives it a delicate, crumbly texture and you need nothing more than a large green salad to turn this into a satisfying meal (except maybe a glass of something…).
As this recipe is fairly time-consuming to make and I hate waiting for food when I am hungry, I often find it easier to make the pastry and roast the vegetables earlier on in the day, then when it comes to dinner time simply assemble and bake. You can even do this the day before; the pastry will keep for up to 24 hours in the fridge and the vegetables for a day or two.