SQUASH & WHIPPED FETA GALETTE

Start by making the pastry. Blitz the walnuts into a powder in food processor – as finely ground as you can get them. Add the flour, a pinch of salt and the butter and pulse until you have something which resembles rough breadcrumbs. Add 40ml-60ml of ice-cold water and blitz again, until the dough balls up inside the processor bowl. Gently mould the dough into a disc shape, wrap it in clingfilm and refrigerate for 1 hour. You can also do this by hand if you would prefer: Grind the walnuts as finely as you can in a pestle and mortar, then combine with the flour and a pinch of salt in a mixing bowl. Add the butter and use your fingers to work it into the flour mixture, until you have something which resembles rough breadcrumbs. Add the ice-cold water and knead it together very briefly, careful not to overwork it, until the mixture forms a dough. Shape into a disk, wrap and refrigerate.

Combine the wedges of squash and bashed garlic on a baking tray. Drizzle with a really good glug of olive oil and season with a pinch of salt and black pepper. Use your hands to give everything a good mix and sit the garlic within the curves of the squash. Roast for 20 minutes, turning them halfway through, until the squash is tender all the way through. You can discard the garlic cloves now, they have done their job. Let the squash cool enough to touch.

Next, place a large sheet of baking parchment over your work surface and sprinkle with flour. Roll out the pastry with a floured rolling pin on top of the baking parchment, into a large rough circle approximately 35cm in diameter (it will be too large for your baking tray at this point, but you will be folding in the edges). Spread the whipped feta in the centre of the pastry circle, leaving a 2-inch border the whole way around.

Combine the squash, cumin, paprika, honey, a drizzle of oil and a pinch of salt in a mixing bowl. Use your hands to toss the par-cooked wedges of squash in the oily spices, then arrange them over the base of whipped feta. Gently fold the excess pastry over the filling, using the baking parchment underneath to help lift it. Brush the visible pastry with a little olive oil and grind everything with black pepper.

Transfer the galette, still on the baking parchment, onto a large baking tray (don’t hesitate here; one quick swift drag onto the tray). Bake for 45–55 minutes, until the pastry is golden and the filling is bubbling. Allow to rest for 15 minutes.

To make the crispy sage, heat a really good glug of olive oil in a small frying pan over a medium-high heat. Once hot, add the sage leaves and fry for 10-20 seconds, until crisp. Use a slotted spoon to remove them from the oil and onto a sheet of kitchen towel, to soak up any excess grease.