Butternut, orange & sage galette – Ottolenghi


Prep time: 1 hour

Cook time: 30 minutes

Serves: 4 - 6 people

This savoury – sweet butternut, orange and sage galette is incredibly delicious. It has so many layers of flavours, the flaky rich pastry, the mascarpone garlic and shallots cream that serves as a bed for the roasted veggies drizzled with an amazing orange – maple syrup.

This recipe is from Ottolenghi’s cookbook « Flavour », it’s clearly one of the best sweet – savoury galette I have made.

How to make this sweet – savoury butternut,orange and sage galette ?

This galette does take some time to make but the flavours you get worth it.

Like all Ottolenghi’s galette recipes « Swiss chard galette, blue cheese and sumac », or « beetroot and feta galette with honey and za’atar » recipe from Sami Tamimi (Jerusalem co-author). The pastry dough is the star, it’s flaky, rich from the butter and crunchy beacuse of the polenta. So double it and keep half in the freezer for other savoury bakes. 

Meanwhile the dough is resting in the fridge, roast the butternut and carrot, with sage, olive oil, caraway seeds, salt and black pepper. Roasting veggies brings out all their flavours as well as their natural sugar which accentuates their sweetness.

The garlic and shallots are wrapped in foil and roasted separately. They will need a bit more time that the veggies. 

Once the roasted garlic and shallots, are cool enough to handle, squeeze them out of their skins, and finely chop them. Add them to the mascarpone, along with the orange zest, chopped sage, salt and plenty of black pepper. This will be the base layer on the galette.

Next layer will be the roasted butternut and carrots, which are drizzled with an amazing orange – maple syrup which has a honey consistency. This glaze gives an amazing sweetness to the galette. Bake it on the rack positioned at the bottom of the oven. I had to cover the galette after 15 minutes. So keep an eye on it. 

Scatter with the remaining sage leaves. Serve it as a starter or as a vegetarian main dish with green salad. 

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Butternut, orange & sage galette - Ottolenghi.

  • Prep time: 1 hour
  • Cook time: 30 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 4 - 6 people


For the pastry dough :

  • 100 g plain flour, plus extra for dusting
  • 30 g wholemeal flour
  • 20 g quick-cook polenta
  • 1-1/2 tsp caster sugar
  • 3/4 tsp flaked sea salt
  • 1 Tbsp sage leaves, finely chopped (about 6 leaves)
  • 1/4 tsp freshly ground black pepper
  • 20 ml olive oil
  • 80 ml unsalted butter, cold cut into 1-1/2 cm cubes
  • 60 ml ice - cold water

For the galette

  • 1 small butternut squash , skin on, deseeded and sliced into 1cm thick (680g)
  • 2 carrots , peeled and cut into 1cm rounds (180g)
  • 2 Tbsp olive oil
  • 2 Tbsp Sage leaves, finely chopped (plus extra whole leaves to serve)
  • 2 tsp caraway seeds, toasted and roughly crushed
  • 1 head of garlic , top fifth cut to expose the cloves
  • 1 large banana shallot, skin left on and top trimmed to expose the shallot (160g)
  • 2 - 3 oranges , (Use organic ones) finely grate the zest to get 1-1/2 tsp , then juice them to get 160ml.
  • 50 ml maple syrup
  • 125 g mascarpone
  • 1 eggs, small, beaten to brush the dough
  • salt, flaked salt and black pepper

Method :

The pastry dough :

  • 1)

    For the pastry, mix the dry ingredients with the sage, the salt, the black pepper and the olive oil. Then add the butter and incorporate into the flour by lightly squashing each cube between your fingers. Don’t over work the butter, you want chunks throughout the dough.



  • 2)

    Add the water, using your hands to gather the dough together, it will be quite sticky.



  • 3)

    Transfer to a very well – floured work surface and roll into a 28*18cm rectangle, flouring the rolling pin, surface and pastry as you go.



    Fold the longer ends in towards each other so that they meet at the center and roll out once.




    Fold in the shorter ends in the same way, roll out once, then fold in half to make a square.

    use your hands to form the dough into 14cm – wide circle, wrap tightly with cling film and refrigerate for 30 minutes.


The roasted veggies :

  • 1)

    Preheat the oven to 220°C fan.

    Toss the butternut squash and carrots with the oil, 1 tablespoon of chopped sage leaves, the caraway seeds, 1 teaspoon of flakes salt and plenty of black pepper.

    Spread out on 2 large, parchment lined trays. Drizzle the garlic bulb and shallots with a little of oil, wrap individually in baking paper the foil and add to the tray.



    Roast the squash and the carrots for 25 minutes (20 for me), or until golden – brown, then remove from the oven. Continue to roast the garlic and shallots for another 15 minutes, then set aside. When cool enough, squeeze the garlic and shallots out of their papery skin, and finely chop them.



    Reduce the oven to 200°C fan ( 180°C for me, of course i had to delay the baking time I added 7 minutes ).


The mascarpone - garlic and shallot cream :

  • 1)

    Put the mascarpone into a bowl with the chopped garlic and shallots, orange zest and the remaining chopped sage leaves. Season with a pinch of salt and plenty of black pepper, stir everything together well.


The orange - maple syrup :

  • 1)

    Put the orange juice and maple syrup into a small saucepan on a medium-high heat and cook for about 10 minutes, or until the liquid reduces to a consistency of thickened, sticky maple syrup.


Assembly & baking time :

  • 1)

    Transfer the dough back to a very well – floured surface and roll out into a 30cm wide circle, dusting your rolling pin as you go. Gently lift the dough on to a parchment – lined tray and refrigerate for another 30 minutes.

  • 2)

    Remove the dough from the fridge and spread the mascarpone mixture, leaving 4cm rim around the edges.



  • 3)

    Cover the mascarpone with the squash and the carrots, then evenly drizzle over the orange caramel.



  • 4)

    Fold the edges of the pastry up and over the squash. Brush the exposed pastry with the egg.




  • 5)

    Bake for 30 minutes, on the rack positioned at the bottom of the oven, I had to cover the galette after 15 minutes. So keep an eye on it. Bake until golden – brown.

    leave to cool 20 minutes, then scatter with the remaining sage leaves and serve.

    Enjoy !!




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