Step by step

1. This recipe makes 1 galette that serves 4 people.

2. Preheat the oven to 200°C. Peel the butternut squash and cut it into slices. Brush the slices with half of the olive oil and bake them for 25 minutes until tender.

3. Combine the flour, salt, dried oregano and dried thyme in a bowl of a Stand Mixer fitted with a Pastry Beater. Add the cold cubed butter and mix on speed 2 until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, while mixing until the dough comes together. Be careful not to overwork the dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. On a floured surface, roll out the chilled dough into a rough circle, approximately 30 cm in diameter. Place the rolled-out dough on a baking sheet lined with parchment paper. Crumble the feta cheese and arrange the beets, butternut and red onion in the center of the dough, leaving about a 5 cm border around the edges. Brush the vegetables with olive oil and sprinkle with fresh thyme. Fold the edges of the dough over the filling, pleating as you go, to create a rustic galette shape. In a small bowl, whisk together the beaten egg and milk and brush the edges of the galette with the egg wash.

5. Bake the galette in the 190°C preheated oven for 40 minutes, or until the crust turns golden brown and the vegetables are tender. Drizzle with honey before serving.