This simple autumn bake really makes the most of the dry heat in the oven and cooks directly on the oven floor meaning you end up with incredible pastry!
For the Pastry
- 200g plain flour
- Pinch of salt
- 120g butter, diced
- 1 egg, beaten
- Water to bind
For the Filling
- 1 apple, core removed and cut into 8 wedges
- 1 onion, peeled and cut into 6 wedges
- 6 similar size wedges of butternut squash (save the rest for soup!)
- 40g butter, melted,
- 2 tsp chopped rosemary leaves
- 2 tsp chopped thyme leaves
- 2 tbsp English mustard
- 60g blue cheese
For this recipe, you’ll want your wood fired oven at around 200°C. So, either fire up your wood fired oven to its optimum temperature and allow to cool to around 200°C or use the residual heat after a high heat session.
To make the pastry, start by putting your flour, salt and diced butter in a bowl. Begin to rub together with your fingertips until the mix resembles breadcrumbs.
Next, add the beaten egg and incorporate that into your dough before gradually adding water (a teaspoon at a time) until your dough is smooth. Cover your dough in cling film and place in your fridge for at least 2 hours, preferably overnight. Remember to remove your dough from the fridge for around an hour before attempting to roll it out!
Then, place all your filling ingredients into a bowl, except the mustard and blue cheese, season well, and toss together. Set to one side.
Next, on a floured surface, roll out the pastry to a 10-12inch round and brush all over with the mustard.
Leaving a 2-3inch gap from the edge, begin to place alternate pieces of onion, squash and apple in overlapping circles.
Fold the edge of the dough over up to the filling, and cook on the floor of the oven with the door in place for 30 minutes.
Once the time is up, remove your galette from the oven and sprinkle over your blue cheese. Return to the oven for a further 5 minutes to melt the cheese and serve whilst still warm.