Wrap roasted vegetables in phyllo for a quick, crispy galette
Sometimes leftovers and a new recipe cross paths at just the right moment. I was flipping through “Clodagh’s Weeknight Kitchen” by Clodagh McKenna and came across her recipe for a phyllo galette filled with roasted butternut squash. I happened to have leftover roasted squash on hand and a box of phyllo in the freezer.
It was tasty with the bonus of also being quite pretty.
McKenna wrote the cookbook during the first pandemic lockdown in the United Kingdom when many of us began limiting our trips to the grocery and focused more on eating from our pantries. The lovely cookbook includes what she calls “cupboard standbys,” which are recipes that rely on pastas, canned tomatoes and few ingredients.
If you’re not used to having phyllo on hand, you should to consider it.
One downside: This tart is best if eaten right away. It is small, so you probably can do just that, but if you do have leftovers, cover it and refrigerate it for a day.
PHYLLO GALETTE WITH BUTTERNUT SQUASH, FETA AND OLIVES
40 minutes | 2 to 4 servings Storage Notes: Leftover tart can be lightly covered and refrigerated for up to 1 day. Reheat for 5 to 10 minutes in a 350-degree oven.
1 pound butternut squash, peeled, seeded and diced
2 tablespoons olive oil, plus more for greasing and brushing pastry
¼ teaspoon crushed red pepper flakes Freshly ground black pepper 8 sheets phyllo dough 2 ounces feta cheese, crumbled
12 kalamata olives, pitted and, halved
1 tablespoon fresh thyme leaves, or 1 teaspoon dry 2 teaspoons honey Position a rack in the middle of the oven and preheat to 375 degrees.
On a large, rimmed baking sheet, arrange the squash, drizzle with the oil and sprinkle with the pepper flakes and black pepper. Toss with your hands to coat.
Roast for 15 to 20 minutes, or until just tender. Decrease the oven temperature to 350 degrees.
When the squash is almost done, line a large rimless baking sheet with parchment paper. Lay one sheet of phyllo on the pan and place each additional sheet on top at different angles to create a starlike shape.
Arrange the roasted squash in the center of the phyllo, leaving about 1½-inch border uncovered. Sprinkle over the feta, olives and thyme. Drizzle the honey on top.
Fold the edges of the pastry around the filling and brush it lightly with the olive oil. Bake for 15 minutes, checking after 10 minutes, or until the crust is golden.
Let cool for about 2 minutes before serving.
Nutrition (based on 4 servings) | calories: 315; total fat: 16 g; saturated fat: 4 g; cholesterol: 13 mg; sodium: 577 mg; carbohydrates: 38 g; dietary fiber: 3 g; sugar: 5 g; protein: 6 g. Adapted from “Clodagh’s Weeknight
Kitchen” by Clodagh McKenna