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

  • sage
  • caraway seeds
  • carrots
  • garlic
  • maple syrup
  • mascarpone cheese
  • oranges
  • butternut squash
  • caster sugar
  • eggs
  • quick-cooking polenta
  • wholemeal flour
  • banana shallots
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

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

  • 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 tasted. 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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