Butternut, orange and sage galette from Ottolenghi Flavor.
Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi and Ixta Belfrage.
Our cookbook of the week is Ottolenghi Flavor by Yotam Ottolenghi and Ixta Belfrage. Tomorrow, we’ll feature an interview with the authors.
To try another recipe from the book, check out: Roasted and pickled celery root with sweet chili dressing ; and portobello steaks and butter bean mash .
The beauty of this savoury galette lies in its layers. Though in the Sweetness chapter of Ottolenghi Flavor , its complexity stops it from edging into dessert territory: Scented with caraway and sage, the sweet notes are in perfect contrast.
“It’s many levels of sweet,” says Ixta Belfrage of the layers of mascarpone, roasted garlic and shallots, roasted squash and carrots, and orange syrup.
“But then to balance that all out, you’ve got a really crunchy, savoury pastry, which has sage and whole-wheat flour in it. And it’s quite a salty pastry as well, and very flaky. It’s really beautiful from the crunch of polenta.”
Galettes are conducive to quick dinners, especially if you have a batch of pastry at the ready. The authors recommend doubling this buttery pastry and keeping half in the freezer to bring savoury bakes one step closer to the table.
BUTTERNUT, ORANGE AND SAGE GALETTE
3/4 cup (100 g) all-purpose flour, plus more to dust
1/4 cup (30 g) whole-wheat flour
2 tbsp quick-cook polenta
1 tbsp finely chopped sage leaves, (about 6 leaves)
1 1/2 tsp superfine sugar
3/4 tsp flaked sea salt
1/4 tsp black pepper
4 tsp olive oil
6 tbsp (80 g) unsalted butter, fridge cold and cut into 1/2-inch (1.5 cm) cubes
1/4 cup (60 mL) ice-cold water
1 small butternut squash, skin on, seeded and sliced into 1/2-inch (1 cm) -thick half-moons (1 1/2 lb/680 g)
2 carrots, peeled and cut into 1/2-inch (1 cm) rounds (6 1/3 oz/180 g)
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 and 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 (5 3/4 oz/160 g)
2–3 oranges: finely zest to get 1 1/2 tsp, then juice to get 2/3 cup (160 mL)
3 tbsp maple syrup
1/2 cup plus 1 tbsp (125 g) mascarpone
1 egg, beaten
For the pastry: Mix together both flours, the polenta, sage, sugar, salt, pepper and olive oil in a large bowl. Add the butter and incorporate by lightly squashing each cube between your fingers. Don’t over-work; you want chunks throughout the dough. Add the water and use your hands to gather the dough together — it will be quite sticky. Transfer to a well-floured work surface and roll into an 11 x 7-inch (28 x 18 cm) rectangle, dusting the rolling pin, surface, and pastry as you go. Fold the longer ends toward each other so they meet at the centre and roll out once. Fold the shorter ends the same way, roll out once, then fold in half to make a square. Form the dough into a 5 1/2-inch (14 cm) -wide circle, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 450°F (220°C fan). Line two large baking sheets with parchment paper. Toss the squash and carrots with the 2 tbsp olive oil, 1 tbsp of the chopped sage, the caraway seeds, 1 tsp salt, and plenty of pepper. Spread out on the prepared baking sheets. Drizzle the garlic head and shallot with a little oil, wrap individually in aluminum foil, and add to the sheets. Roast the squash and carrots for 25 minutes, or until golden brown, and remove from the oven. Continue to roast the garlic and shallot for 15 minutes more, then set aside. When cool enough to handle, squeeze the garlic and shallot from their papery skins and finely chop.
Decrease the oven temperature to 450°F (200°C fan). Line a baking sheet with parchment paper. Transfer the dough to a well-floured surface and roll out to a 12-inch (30 cm) circle, dusting your rolling pin as you go. Gently lift the dough onto the prepared baking sheet and refrigerate for 30 minutes.
Put the orange juice and maple syrup into a small saucepan on medium- high heat and cook for about 10 minutes, or until the liquid reduces to the consistency of a thickened, sticky maple syrup.
Put the mascarpone into a bowl with the chopped garlic and shallot, orange zest, and remaining 1 tbsp chopped sage. Season with a pinch of salt and plenty of pepper and stir everything together well.
Spread the mascarpone mixture over the dough, leaving a 1 1/2-inch (4 cm) rim around the edge. Cover with the squash and carrots, then drizzle with the orange syrup. Fold the pastry up and over the vegetables, brush the pastry with the egg, and bake for 30 minutes, until golden brown. Let cool for 20 minutes, then scatter with sage leaves before serving.
Serves: four as a main
Recipe and image excerpted from Ottolenghi Flavor by Yotam Ottolenghi and Ixta Belfrage. Text copyright © 2020 Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin, except page 211 © 2020 by Louise Hagger. Illustrations copyright © 2020 by Nishant Choksi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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