Saturday, September 13, 2014

Butternut Squash, Leek & Brie Galette

I liked the yogurt olive oil pastry crust so much that I've made another portion to make a savoury tart. It is easier to make it into a rustic galette form without the need of a pie pan. Just roll out the pie dough and place on a baking sheet followed by piling up your favourite filling, a wholesome tasty savoury galette is ready for lunch or dinner :)

Butternut, Leek & Brie Galette
  • 1 portion yogurt olive oil pie pastry 
  • 300gm butternut squash, peeled and cut into 1" cubes
  • 1/2 tsp dried rosemary
  • 1 tbsp olive oil
  • 150gm leeks, sliced
  • 1 medium white onion, diced
  • 125gm Brie
  • 1 egg for glazing

  1. Toss the squash with rosemary, olive, salt & pepper. Bake in preheated oven at 180 deg cel for 30mins until tender.
  2. Heat 1 tbsp oil in pan, sauté onion till fragrant.
  3. Add in leeks and cook for another 5 mins until leeks are softened. Add salt & pepper to taste.
  4. Combine roasted pumpkin and leeks mixture together. 
  5. Lightly dust a working surface and rolling pin with flour. Roll out chilled dough into a 12" thin circle. Transfer to a lined baking sheet. Dot the top with Brie. Spoon filling even over the surface, leaving a 2" border. Fold the edges towards the centre. Glaze with beaten egg.
  6. Bake in preheated oven at 180 deg cel for 40 mins or until the crust turn golden brown.
  7. Cool down for 10 mins before cutting.

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