Since this week is National Vegetarian week, I thought it would be a good time to finally try some of the veggie recipes I’ve had my eye on. Dinner tonight was this fabulous butternut squash and caramelised onion Galette from The Smitten Kitchen Cookbook. This recipe has been on my list to make for a while now and now I wish I hadn’t waited so long to try it – it’s lovely! You can find the original recipe right here on The Smitten Kitchen blog, although the recipe on the blog is slightly different to the one in the book.
Here’s a few changes I made:
I halved the recipe to make a smaller Galette.
I used half plain, half wholemeal flour in the pastry (as in the book). I also used Greek yogurt instead of sour cream. I didn’t add lemon juice, just ice cold water and 1/2 white wine vinegar.
I sprinkled a little dried thyme over the butternut squash before roasting.
I added feta cheese to the Galette, the saltiness of the feta worked so well with the sweet squash and slow cooked onions.
The pastry was so crispy and flaky. I was concerned the bottom of the Galette would be soggy but it wasn’t at all.
This was a keeper recipe! I will make it again and again.
I also made a bulghar wheat salad which was a lovely pairing with the Galette.
Cucumber, cherry tomato, mint and feta bulghar wheat salad
200g Bulghar wheat
Half a cucumber, chopped
Good handful vine cherry tomatoes, cut in half
Large bunch fresh mint, chopped
Small bunch fresh parsley, chopped
150g Feta cheese, cubed
juice of half a lemon
Place the bulghar wheat in a large bowl. Stir in 1/2 tsp salt. Pour over boiling water, enough to cover the bulghar wheat and cover the bowl with a plate or cling film. Leave for about 10 minutes while you prepare the rest of your ingredients.
When the bulghar wheat has absorbed all the water, fluff the grains up with a fork and transfer to another bowl. Tip in your cucumber, tomatoes, herbs and feta and stir. Add lemon juice to taste.
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