Butternut, Orange, and Sage Galette : Foodwise

Name: Butternut, Orange, and Sage Galette : Foodwise
Ingredients: ¾ cup/100g all-purpose flour, plus more to dust; ¼ cup/30g whole-wheat flour; 2 tbsp quick-cook polenta; 1 tbsp finely chopped sage leaves, (about 6 leaves); 1½ tsp superfine sugar; ¾ tsp flaked sea salt; ¼ tsp black pepper; 4 tsp olive oil; 6 tbsp/80g unsalted butter, fridge cold and cut into ½-inch/1½cm cubes; ¼ cup/60ml ice-cold water; 1 small butternut squash, skin on, seeded and sliced into ½-inch/1cm-thick half-moons (1½ lb/680g); 2 carrots, peeled and cut into ½-inch/1cm rounds (61⁄3 oz/180g); 2 tbsp olive oil, plus more to drizzle; 2 tbsp finely chopped sage leaves, plus whole leaves to serve; 2 tsp caraway seeds, toasted and roughly crushed; table salt; black pepper; 1 head of garlic, top fifth cut off to expose the cloves; 1 large shallot, skin on, top trimmed to expose the shallot (5¾ oz/160g); 2–3 oranges: finely zest to get 1½ tsp, then juice to get 2⁄3 cup/160ml; 3 tbsp maple syrup; ½ cup plus 1 tbsp/125g mascarpone; 1 egg, beaten

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Serves 4 as a main INGREDIENTS Pastry ¾ cup/100g all-purpose flour, plus more to dust¼ cup/30g whole-wheat flour2 tbsp quick-cook polenta1 tbsp finely chopped s

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Ingredients

¾ cup/100g all-purpose flour, plus more to dust
¼ cup/30g whole-wheat flour
2 tbsp quick-cook polenta
1 tbsp finely chopped sage leaves, (about 6 leaves)
1½ tsp superfine sugar
¾ tsp flaked sea salt
¼ tsp black pepper
4 tsp olive oil
6 tbsp/80g unsalted butter, fridge cold and cut into ½-inch/1½cm cubes
¼ cup/60ml ice-cold water
1 small butternut squash, skin on, seeded and sliced into ½-inch/1cm-thick half-moons (1½ lb/680g)
2 carrots, peeled and cut into ½-inch/1cm rounds (61⁄3 oz/180g)
2 tbsp olive oil, plus more to drizzle
2 tbsp finely chopped sage leaves, plus whole leaves to serve
2 tsp caraway seeds, toasted and roughly crushed
table salt
black pepper
1 head of garlic, top fifth cut off to expose the cloves
1 large shallot, skin on, top trimmed to expose the shallot (5¾ oz/160g)
2–3 oranges: finely zest to get 1½ tsp, then juice to get 2⁄3 cup/160ml
3 tbsp maple syrup
½ cup plus 1 tbsp/125g mascarpone
1 egg, beaten