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Hazelnut, Mushroom, Squash and Butterbean Galette

This is lovely Autumnal tart made with almond pastry and topped with roasted hazelnuts and almonds.

Hazelnut, Mushroom, Squash and Butterbean Galette

Serves 6

Prep time: 30 minutes| Cook time: 60 minutes

Ingredients

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

Garnish

  • Reserved roasted hazelnuts and almonds
  • Extra sage and thyme leaves

Method

  1. First make the pastry - weigh the flour and ground almonds into a mixing bowl and add the salt. Mix to combine.
  2. Add the margarine, and ‘cut’ it into the flour into small bits with a dough scraper or knife.
  3. Use your fingers to quickly rub the fat into the flour until it resembles breadcrumbs.
  4. 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.
  5. Wrap the dough in cling film and chill in the fridge for 30 minutes to rest the dough before using.
  6. Preheat the oven to 200C.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Spread the bean purée over the pastry base, leaving a 2cm rim around the edge.
  15. 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.
  16. Top the butterbean purée with the roasted squash and then place the shallots and mushrooms, caramelised cut sides facing up.
  17. 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.
  18. 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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