Squash and sweet potato galette with bacon butter recipe | Sainsbury`s Magazine

Ingredients

• 250g plain flour, plus extra to dust
• 150g chilled salted butter, cubed
• 50g parmesan, finely grated
• 1 medium egg yolk, plus 1 egg, beaten, to glaze
• 1 small butternut squash (approx. 500g)
• 1 large sweet potato (approx. 300g)
• 2 tbsp rapeseed oil
• 200g goat’s cheese, sliced
• 3 sprigs of rosemary, leaves finely chopped
• 1 tbsp clear honey
• pinch of chilli flakes
• 20g butter
• 100g bacon lardons