Sweet Potato Galettes
I make lots of dessert galettes – so easy and look so pretty but don’t often make savory ones. This changes that, delicious roasted sweet potato and butternut squash wrapped in savory slightly crunchy pastry and perfect with a green salad on the side. I made a spicy tomato passata for the base but you can use a plain one from a jar and it will be almost just as good.

Serves 4-6
Pastry
200gr plain flour
20gr polenta
100gr butter diced
1/2 tsp salt
1 egg
60-100ml cold water (according to need)

Filling
4 small sweet potato peeled diced and tossed in oil
1/2 butternut squash peeled diced and tossed on oil
1 tsp salt and 1/2 tsp pepper
150ml Tomato passata or my spicy tomato sauce from (here)
1 egg beaten
1-2 tsp sweet paprika

Combine the flour salt polenta and butter in the food processor and pulse until like loose breadcrumbs.Add the egg and combine again,
Add as much cold water as needed to bring together into a soft dough.
Wrap in cling and chill in the fridge.
Roast the vegetables on a baking tray at 180C for about 20 minutes until soft, set aside to cool until needed.

Roll out the pastry on a sheet of greaseproof paper in as much of a circle as you can.  Life the paper and pastry onto the baking sheet it will cook on. Leaving a border of about 2 inches, cover the pastry with the tomato passata and then cover with the roasted vegetables.
Season well. Bet the egg and lightly brush the border with some of the egg (if you dont like egg, water will do). Fold the pastry border in, overlapping as you need until you have gone all the way round.
Brush the border with the rest of the egg (or water) and sprinkle with 1-2 tsps of sweet paprika.
Bake at 180C (160CFan) for about 25 minutes until golden brown.
This is delicious warm or cold so its up to you how hungry you are. I serve with a green salad simply dressed with olive oil and balsamic.