Butternut Squash, Red Onion and Whipped Feta Galette

1

Gather and prepare your ingredients. Preheat the oven to 220°C/200°C fan. Line a baking tray with parchment paper.

2

Place the red onion and butternut squash onto a baking tray. Sprinkle over the thyme and some salt and pepper. Toss to coat well. Place into the oven and bake for 30 minutes, until tender and turning golden brown in places. Remove from the oven and allow to cool. Once you take out the vegetables, turn the oven down to 180°C/160°C fan.

3

Place the feta cheese and milk into a small blender. Blend until smooth. If you don’t have a blender you can mash it with a fork.

4

Arrange the sheets of filo on a baking tray. They will be overhanging the edges. Lightly brush each sheet with olive oil as you go. Arrange each sheet at a slight angle to maximise your surface area. (Parchment paper not photographed, but to make it easier to move once cooked we recommend lining with parchment!)

5

Spread the whipped feta across the base of the filo pastry. It should be about 18cm in diameter.

6

Arrange the roasted vegetables on top.

7

Crimp up the edges until you have a loose tart.

8

Place into the oven and bake for 15 -20 minutes. Allow to cool slightly before serving. To confirm - when you bake it with the pastry it’s at 180°C/160°C fan.