Autumnal Almond Butter Galette
Try this gorgeous galette as a fancy snack or a cosy lunch. So autumnal it's even got leaves in it...
Courtesy of @chefannafrazer
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Ingredients
- 2 tbsp Pip & Nut Smooth Almond Butter
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1/2 butternut squash
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2 white onions
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1 sheet ready-rolled puff pastry
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100g ricotta
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10 sage leaves
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1 egg to glaze
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Flaked almonds to garnish
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Method
Prep the butternut squash by halving lengthways then thinly slicing.
Arrange the slices on a baking sheet with salt and olive oil, then roast at 180C for 10-15 minutes until soft.
Sweat the onions in olive oil for 10-15 minutes until soft and jammy. Season and set aside.
Dust the pastry with flour and roll out a little thinner. Trim the corners so it loosely resembles a circle or oval shape.
Leaving a 1 inch border, spread the almond butter all over. Spoon little blobs of ricotta over the top and spread the onions on top.
Arrange the roasted butternut slices on top slightly overlapping, and top with the sage leaves.
Fold the edge of the pastry into the filling bit by bit. It does not need to be neat.
Beat an egg and brush the pastry edge.
Transfer to a baking sheet and bake for 20-25 minutes until the pastry is golden and crisp.
Sprinkle over the flaked almonds, slice and serve.
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