Butternut, orange and sage galette from Ottolenghi Flavour / Flavor (page 132) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shelbstirr on March 07, 2026

    Takes some time to make the different components and dirties quite a few dishes, but it isn’t hard. Made as written. The pastry is sturdy, flaky, easy to roll out. Butternut and orange flavors are balanced nicely, with some savory richness from the mascarpone/alium/sage smear. Visually stunning.

  • CourtneyT on February 18, 2025

    Absolutely delicious! Will certainly make again as I always have a glut of winter squash. It's nice to find a recipe for squash that is a bit different.

  • lou_weez on December 05, 2021

    Delicious and worth the effort.

  • KarinaFrancis on July 25, 2021

    Really good! All the flavours work beautifully together and the pastry is flaky and delicious. Yes, it is a lot of work but was a perfect project for a Sunday in lockdown.

  • FreyaBentos on January 09, 2021

    Excellent recipe, for a weekend! Pastry is fab

  • ksg518 on December 04, 2020

    Just delicious. Made it as directed except we substituted cornmeal for the polenta. Unlike CynthiasCooking we didn't even try to grind the cornmeal. I think you could add some extra squash or carrots to taste. Despite all that, it is a fair amount of work for four servings and definitely not a weeknight project (unless you're home all day with not much else to do in these Covid times).

  • CynthiasCooking on November 26, 2020

    Really great layers of flavor. Crust dough handled very nicely and was delicious. I didn't have instant polenta. I took corn meal from a local farm that I always have in the pantry and ran it through the spice grinder to make it finer.

  • Astrid5555 on October 27, 2020

    Loved the crust - so glad that I made a double batch and froze some. The polenta adds a nice crunch to this galette. Did not have caraway seeds so substituted cumin seeds instead. Made only half a batch of orange caramel, which was plenty anyways.

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