Squash and Beetroot Galette

Preheat the oven to 160°C.

Finely chop up the sage and garlic.

Melt 100g of butter in a frying pan and cook for 10 mins on low heat until the butter starts to brown and smell nutty. Tip in the sage and garlic and cook for 2 mins until the sage is crispy and the garlic is lightly browned.

Pour 3 tbsp of your browned butter mixture into a small bowl and allow the rest to chill in a separate bowl.

Cut the 250g butter into cubes.

Tip the flour into a large bowl and mix in the salt. Add in the cubed butter and rub this into the flour with your fingertips until they are the size of a pea. Don’t worry about it being too neat, having irregular chunks means a crispier pastry.

Slowly drizzle in 100ml of ice-cold water and push the flour and butter together to form a rough dough. If it still looks dry, add in more water, 1 tbsp at a time. Shape into a disc and cover with cling film and pop into the fridge for 30 mins.

Peel the butternut squash before thinly slicing it into thin discs along with the beetroot.

Whisk the cooled brown butter with the mascarpone. Add the zest of the lemon. Season with salt and pepper.

Take the pastry out of the fridge and place it onto a floured work surface. Bash it down with a rolling pin and roll it out into a large circle that is 1mm thick.

Spread the brown butter mascarpone in the centre leaving a 5cm gap around the edges. Arrange the squash and beetroot on top of the butter and then drizzle with some olive oil, and season with salt and pepper.

Wrap the pastry edges onto the vegetables and them brush with a whisked egg before placing it all onto a lined baking tray.

Bake in the oven for 45 mins until the pastry is golden. If you have some leakage don’t worry, the butter will help form a crispy bottom.

Meanwhile, make the glaze: mix together the cornflour and 1 tbsp of water to make the slurry. Combine the reserved 3 tbsp of brown butter along with your maple syrup, chilli flakes and 2 tbsp of water in a small saucepan. Bring to a boil and add in the slurry mix and cook for 2 mins. Season with salt.

Roughly chop the hazelnuts and toast in a dry saucepan for 4 mins until lightly browned.

Once the galette is cooked, brush with the maple glaze and sprinkle with toasted nuts.

Allow to cool for 15 mins before slicing and enjoy hot or cold.