This is lovely Autumnal tart made with almond pastry and topped with roasted hazelnuts and almonds.
Hazelnut, Mushroom, Squash and Butterbean Galette
Prep time: 30 minutes| Cook time: 60 minutes
For the pastry
- 190g plain flour
- 60g ground almonds
- Pinch salt
- 125g margarine
- 2-3 tbsp cold water
For the galette
- 50g hazelnuts
- 50g blanched almonds
- 500g squash, sliced into half-moons approx 1cm thick
- Small bunch fresh sage
- Six sprigs fresh thyme
- 6 banana shallots, sliced lengthways in half
- 8 garlic cloves, peeled but left whole
- 300g chestnut or mixed mushrooms, halved
- 400g tin butter beans, drained
- 2 sprigs fresh thyme
- Zest and juice of half a lemon
- Olive oil
- Dairy-free milk for brushing the pastry
- Reserved roasted hazelnuts and almonds
- Extra sage and thyme leaves
- First make the pastry - weigh the flour and ground almonds into a mixing bowl and add the salt. Mix to combine.
- Add the margarine, and ‘cut’ it into the flour into small bits with a dough scraper or knife.
- Use your fingers to quickly rub the fat into the flour until it resembles breadcrumbs.
- Add 2 tablespoons of water and bring the mixture together with the scraper or knife, then form into a ball with your hands. Add another tablespoon of water if it feels too crumbly and doesn’t come together.
- Wrap the dough in cling film and chill in the fridge for 30 minutes to rest the dough before using.
- Preheat the oven to 200C.
- Place the hazelnuts in a roasting tin and roast for 8 -10 minutes until golden brown. Roast until the skins have cracked, then place inside a clean tea towel and rub to remove the skins.
- Use a rolling pin to gently crush the nuts roughly. Set aside half of the hazelnuts and almonds, and chop a bit smaller for garnish.
- Place the squash slices, garlic cloves, sage leaves and thyme sprigs in a large roasting tray and drizzle with olive oil. Push the shallot halves in amongst the squash cut side down. Roast for 20-30 minutes until the vegetables are cooked and caramelised at the edges. Set aside to cool, then remove 2 shallot halves and 2 garlic cloves for the butterbean purée. Discard the roasted herbs.
- Heat a frying pan and add 2 tbsp oil. Fry the mushroom halves cut side down so that they become golden and then turn to cook the under sides.
- In a blender or processor, puree the butterbeans with 2 of the roasted shallot halves, the squeezed contents of 2 garlic cloves, the leaves of 2 sprigs of thyme, 2 tablespoons olive oil, lemon zest and 1 tablespoon lemon juice. Add a splash of water to help the mixture blend smoothly.
- Take approx a third of the cooked mushrooms and chop small before adding to the butterbean mixture with the chopped roasted hazelnuts and almonds. Season to taste with salt and pepper.
- Lightly flour a large sheet of parchment paper, then take the chilled pastry from the fridge and roll out thinly into a large circle approx 35x35cm diameter and 3mm thick. Trim the edges neatly.
- Spread the bean purée over the pastry base, leaving a 2cm rim around the edge.
- Squeeze the garlic cloves from their skins, and mix through the roasted squash, with a large pinch of salt and pepper, and 1 tablespoon of lemon juice.
- Top the butterbean purée with the roasted squash and then place the shallots and mushrooms, caramelised cut sides facing up.
- Fold the pastry rim inwards to frame the filling, and brush with a little dairy free milk. Scatter the remaining hazelnuts and almonds over the filling, pressing the finer crumbs onto the pastry edge, and sprinkle over the sage and thyme leaves.
- Bake the tart for 25 - 30 minutes or until the pastry is golden and cooked through.
Delicious food photography by Rob Wicks of Eat Pictures.
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