Cooking

Butternut Squash, Caramelised Onion & Blue Stilton Galette

Ingredients

1 Butternut Squash

3 Red Onions

150g Blue Stilton

3g Fresh Thyme

315g Plain Flour

20ml Balsamic Vinegar

50ml Olive Oil

1 tsp Sugar

120g Salted Butter

150g Greek Style Yogurt

20ml Milk

1 heaped tsp Paprika

Sea Salt & Pepper

1 Egg

Method

Pre-heat the oven to 200°C.

Put flour, salt and 100g butter into a bowl. Rub together.

Mix in yogurt and add the milk and paprika.

Form a ball and refrigerate for 30 minutes.

Meanwhile, peel and cut the butternut squash into small chunks. Drizzle over some oil, add salt and pepper and roast for 20 minutes.

Melt 20g butter with oil. Chop and fry the onions and add the sugar and vinegar.

Allow to cool then add to a bowl with grated Stilton and chopped thyme.

Roll out the pastry to a 35cm round and place on a baking sheet. Put the mixture over the dough and fold the borders over, leaving the centre open.

Brush with egg yolk and milk then bake for 35 minutes.

Cut into wedges to serve.

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