Galette with butternut squash
by Irene Vlach
Ingredients
- 1 lb butternut squash, peeled, seeded and diced
- 2 Tbs huile d'olive
- 1/4 crushed red pepper flakes
- poivre
- pate a gateau
- 2 oz feta, crumbled
- 12 olives, halved
- 1 Tbsp thyme, fresh
- 2 tsp miel
Instructions
On a large, rimmed baking sheet, arrange the squash, drizzle with the oil and sprinhle with the pepper flakes and black pepper. Toss to coat.
375 F - in the middle of the oven, 15-20'.
Decrease oven to 350 F.
Line a large rimless baking sheet with the dow. Arrange the roasted squasg in the center of the
dow, leaving about 1 1/2 inch border uncovered. Sprinkle over the
Fold the edges of the pastry around the filling and brush it lightly with the olive oil. Bake for 15 minutes, checking after 10', or until the crust is golden. Let cool for about 2 minutes before serving.
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