5 ingredient squash and feta galette

With honey and dried sage. An impressive-looking but incredibly simple tart.

This is the first of many squash recipes you’ll see from me this autumn and winter - it’s my favourite vegetable. From butternut, to crown prince, delicata - I love all the different varieties.

This tart (or galette) looks impressive but is really simple to make, and uses minimal ingredients. You can use any squash, I used an acorn squash. There’s actually no need to peel it/cut away the skin - squash skin goes so tender when cooked.

Galettes are great as they are a very easy, rustic tart - you don’t need to worry about it being neat, the jagged edges are all part of their charm.

Instead of feta you could use goat’s cheese if you prefer, or ricotta would be nice too, but it will be a milder flavour.

Please do let me know if you try it!

You’ll need (serves 4-6):

• 1 pack shortcrust pastry (approx 300g)

• 150g feta cheese

• Approx 1/2 a squash (I say this as they vary in size a lot)

• Dried sage

• 2 tbsp honey

Preheat oven to 190C (this can also be cooked in an air fryer if you have one large enough).

Unroll the pastry onto a baking tray lined with baking parchment (even better, use the paper it’s rolled up with). Crumble the feta on top, leaving about a 5cm border around the edge.

Scoop out the seeds from your squash half. Lay it flat side down on a chopping board, and cut thin slices, about 2-3 mm wide. They need to be thin to cook in time. You might not need to cut the whole half, cut as much as you think you need to cover the tart, and you can always cut more if needed.

Lay the squash slices on top of the feta, in a random pattern like pictured. Gently brush the slices with olive oil (alternatively, put the squash slices in a large mixing bowl first and toss with oil in there).

Shake dried sage over the squash, approx 1tbsp, or as much as you like, and season with salt and pepper.

Drizzle the honey over the tart, evenly distributing it.

Fold the corners of the pastry up and over the edges of the squash and feta. Pinch it together in places too. If you like, brush the pastry edges in beaten egg or milk, but this isn’t essential.

Transfer to the oven and cook for about 25 minutes, until the pasty is golden and the squash is easy pierced with a knife.

Leave to sit for a couple of minutes and cut into slices. Dig in.