Olive, Butternut Squash & Feta Galette

Olive, Butternut Squash & Feta Galette

Serves 2

INGREDIENTS:

400g butternut squash, peeled and diced

3 tbsps olive oil, plus extra for brushing the pastry

8 sheets of filo butter pastry

1 tablespoon of thyme leaves

50g feta, crumbled

12 black olives, chopped

1 tsp honey

sea salt and freshly ground black pepper

METHOD:

1. Preheat the oven to 180C.

2. Place squash in a shallow baking pan. Drizzle witholive 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 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.