Crispy Galette

Crispy Galette

Crispy Galette

Crispy Galette with Butternut Squash, Don Carlos Olives & Feta

Recipe by Clodagh McKenna

Serves: 2

Ingredients:

  • 400g butternut squash, peeled and diced
  • 3 tbsps Don Carlos extra virgin olive oil, plus extra for brushing the pastry
  • 1 tablespoon of thyme leaves
  • 8 sheets of filo butter pastry
  • 50g feta, crumbled
  • 12 Don Carlos Spanish black olives, chopped
  • 1 tsp honey
  • sea salt and freshly ground black pepper

Method:

  1. Pre-heat the oven to 180oC.
  2. Place squash in a shallow baking pan. Drizzle with Don Carlos extra virgin olive oil, season with sea salt and freshly ground black pepper and toss to coat. Roast in the pre-heated oven for 20 minutes.
  3. Overlap the filo pastry sheets on an oiled baking tray, placing each one on top in a different angle so that all the corners create a star like shape.
  4. Arrange the roasted squash in center of the pastry, leaving 1½ inches of border uncovered. Sprinkle the filling with crumbled feta, thyme, chopped Don Carlos Spanish black olives and a drizzle of honey.
  5. Fold in the rim of pastry around the frame of the galette and brush with
    olive oil.
  6. Bake in the pre-heated oven for 20 minutes or until crust is golden. Cool slightly before serving.
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