Roast Pumpkin / Squash Galette with Thyme & Onion

Ingredients

• For the pastry
• plain flour 250
• cold unsalted butter, cubed 125
• salt 1
• ice-cold water 3-4 tbsp
• For the filling
• butternut squash or pumpkin, peeled, deseeded and cut into 2cm cubes 1 x 400g piece
• red onion, thinly sliced 1 large
• garlic cloves, crushed 2
• fresh thyme leaves 2 tbsp
• olive oil 2 tbsp
• salt and freshly ground black pepper to taste
• large eggs 2
• double cream 100
• mature cheddar or Gruyere cheese, grated 100
• egg, beaten (for egg wash) 1

Method

1. Make the pastry: Rub the flour and salt into the cold butter using your fingertips until it resembles breadcrumbs. Gradually add the ice-cold water, mixing until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.
2. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
3. Roast the filling: Toss the squash, red onion, crushed garlic, thyme leaves, and olive oil together on a large baking tray. Season with salt and pepper. Roast for 20-25 minutes, or until the squash is tender and the onion is softened.
4. While the vegetables roast, whisk together the 2 eggs and double cream in a bowl. Stir in the grated cheese and season with a little salt and pepper.
5. Remove the roasted vegetables from the oven and let them cool slightly. Stir them into the egg and cheese mixture.
6. On a lightly floured surface, roll out the pastry to a rough 30cm circle. Carefully transfer it to a baking tray lined with parchment paper.
7. Spoon the filling onto the centre of the pastry, leaving a 4-5cm border. Gently fold the border up and over the edges of the filling, pleating as you go.
8. Brush the pastry border with the beaten egg. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is set.