Easy butternut and feta galette recipe with garlic mascarpone and thyme
" data-orig-size="4000,6000" data-image-title="Cheesy butternut and thyme galette" data-image-caption="" aperture="aperture" />I love this time of year, as spring shifts into summer – when the days stretch a little longer, the air feels lighter and we start craving meals that bridge the gap between cosy and fresh. This rustic galette is just that, a beautiful change-of-season dish that celebrates summer’s arrival while keeping the comfort of flaky pastry and roasted vegetables. It’s simple yet elegant, making it perfect for a relaxed lunch in the sun or an easy dinner al fresco.
Easy butternut and feta galette recipe with garlic mascarpone and thyme
" data-orig-size="4000,6000" data-image-title="Cheesy butternut and thyme galette" data-image-caption="" aperture="aperture" />
Easy butternut and feta galette recipe with garlic mascarpone and thyme
" data-orig-size="4000,4835" />The base is a golden, buttery pastry topped with creamy garlic mascarpone and thyme-roasted butternut – a flavor pairing that feels indulgent yet balanced. What makes this recipe even better is how effortless it can be – you can prepare the pastry ahead of time (just store it in the fridge), then assemble and bake the galette right before serving for that irresistible freshly-baked crunch. Serve it with a crispy, green salad or a glass of something chilled and you’ve got a meal that feels like a gentle celebration of the season.
Easy butternut and feta galette recipe with garlic mascarpone and thyme
" />Whether you’re hosting friends for a leisurely weekend lunch, or just want something simple and satisfying for a weeknight supper, this flaky butternut galette fits the bill perfectly. Just a few good ingredients baked to golden, scrumptious perfection.
Teresa’s tips:
- Use your hands to roll the dough into a ball before rolling it out into a circle with a rolling pin. This will make it easier to get a circle shape.
- The cheese topping will be soft when it comes out of the oven. Allow to cool for a few minutes before slicing and serving.
ROASTED BUTTERNUT & FETA GALETTE WITH THYME
- Servings: 6
Pastry
- 150 g cold butter
- 250 g cake flour
- 2.5 ml (½ tsp) fine salt
- 1 large egg yolk
- 80 – 90 ml cold water
- extra cake flour, for dusting
- 5 ml (1 tsp) water, for the egg wash
Topping
- 30 ml (2 tbsp) olive oil
- 10 ml (2 tsp) fresh thyme leaves
- salt and freshly ground black pepper
- 500 g butternut, cut into 2 cm cubes
- 250 g mascarpone
- 5 ml (1 tsp) garlic paste
- 100 g plain feta
1.) To prepare the pastry, wrap the butter in some baking paper and freeze for 30 minutes. Combine the flour and salt in a bowl. Finely grate the frozen butter into the dry ingredients and toss together.
2.) Lightly whisk the egg yolk and add half to the flour mix. (Reserve the remaining egg for glazing the pastry later.) Add 60 ml water and cut the liquid in with a knife until the dough starts coming together. Use your hands to finish bringing the dough together, adding extra water as needed (try not to overwork or overwet the dough). Wrap and refrigerate for 1 hour.
3.) While the pastry is resting prepare the topping. Preheat the oven to 180ºC. Place the oil, thyme, salt and pepper in a large bowl. Add the butternut and toss together. Arrange the butternut on a baking tray and roast for 30 minutes or until just tender. Set aside to cool slightly.
4.) Mix the mascarpone and garlic until well combined. Set aside.
5.) Increase the oven temperature to 200ºC. Line a large baking tray with baking paper. Dust the work surface with a little flour and roll the pastry out into a rough circle approximately 3mm thick. Place on the baking tray.
6.) Spread the mascarpone mixture over the pastry, leaving a 2 cm border clear around the edges. Crumble the feta over the cooled butternut and lightly toss together. Arrange the butternut mixture on top of the mascarpone in an even layer.
7.) Fold the edges of the pastry in. Mix the water into the egg yolk reserved earlier and brush over the crust. Bake the galette for 30 minutes until the pastry is golden. Allow to stand for a few minutes, then slice and serve.
