Crispy galette with butternut squash, feta and olives

The roast butternut squash brings a delicious caramel flavour to this galette, and it works really well with the sharpness of the feta and earthiness of the olives. I sprinkle fresh thyme leaves on top but you can use rosemary or dried oregano instead. The butternut squash can be swapped with courgettes, tomatoes or asparagus.

SERVES 2-4

400g butternut squash, peeled, deseeded and diced

3tbsp olive oil, plus extra for greasing and brushing the pastry

8 sheets of filo pastry

50g feta cheese, crumbled

1tbsp fresh thyme leaves

12 black olives, pitted and halved

1tsp runny local honey

Sea salt and freshly ground black pepper

1 Preheat the oven to 180°C/ 160°C fan/gas mark 4. Place the squash in a shallow roasting tin. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20min.

2 Overlap the filo pastry sheets on an oiled baking tray lined with greaseproof paper, placing each one on top at a different angle so that all the corners create a star-like shape.

3 Arrange the roasted squash in the centre of the pastry, leaving a 4cm border uncovered. Sprinkle with the feta, thyme and olives and drizzle over the honey. Fold in the rim of pastry around the galette and brush the pastry with olive oil. Bake for 20min or until the crust is golden.

4 Leave to cool slightly before serving with a green salad.