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:
Pre-heat the oven to 180oC.
Place squash in a shallow baking pan. Drizzle with olive oil, season with sea salt and freshly ground black pepper and toss to coat. Roast in the pre-heated oven for 20 minutes.
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.
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.
Fold in the rim of pastry around the frame of the galette and brush with olive oil.
Bake in the pre-heated oven for 20 minutes or until crust is golden. Cool slightly before serving.
