Butternut Squash, Kale and Ricotta Galette with Gluten-Free Cheddar Pastry

I love eating a proper double crust pie, but rarely do I enjoy the faff that can come with making one, including lining the pie dish, fixing a lid and multiple stages of chilling. A galette is my preferred option – a pie for lazy cooks – with minimal fuss but an equally stunning outcome. Just as suitable for a celebration as it is in a lunchbox, go wild with the flaky, crispy crust and fold it over your favourite savoury toppings. All mess encouraged, for here it looks rustic and charming.

This is one of my favourite veggie galette combinations, good for your gut and soul, with creamy ricotta, in season kale and just a hint of citrus from the zest of a lemon. If you don’t need the galette to be gluten-free, simply sub in plain flour and skip the xanthan gum.

Serves 8


For the pastry:

300g plain gluten-free flour

Big pinch of salt

1 ½ level teaspoons xanthan gum

150g chilled butter

30g grated cheddar

1 large egg

1 large egg yolk

20ml lactose-free milk or almond milk

For the filling:

650g butternut squash

1 bunch kale, stems removed, thinly sliced

2 large eggs, beaten

150g ricotta

Grated zest of half a lemon

1½ teaspoons chopped thyme leaves

½ teaspoon chilli flakes

Sea salt

Freshly ground pepper

1 egg, for brushing


Put the flour into a mixing bowl with the salt and xanthan gum. Add the butter and rub together gently with your fingertips until the mixture is like fine breadcrumbs. Alternatively, you can use a food processor and pulse the ingredients to reach this stage (I find this much better as I have such hot hands). Stir through the cheddar cheese.

Beat the egg and egg yolk with the milk. Add ⅔ of the liquid to the flour and mix together quickly until it starts to form a dough. Add more liquid, a teaspoon at a time, until it comes together. Wrap the dough in cling film, press down into an inch-thick disc and chill in the fridge while you make the filling.

Preheat your oven to 200C/gas mark 6. Chop the butternut squash into 1-inch chunks and tumble onto a large baking tray. Toss with olive oil and salt then roast for 30 minutes, or until soft and golden on the edges. Allow the squash to cool, then mix gently with the kale, eggs, ricotta, lemon zest, thyme and chilli flakes; season with salt and pepper.

Take your pastry out of the fridge and place on a sheet of greaseproof paper dusted with gluten-free flour. Roll out to a large circle roughly 3mm thick then transfer to a wide, flat baking sheet. Pile the butternut squash filling onto the middle of the pastry and spread out evenly, leaving a small gap around the edge. Bring the pastry up over the sides of the filling to create overlapping edges.

Beat the remaining egg and brush the edges of the galette. Cook for 40-45 minutes at 200C, or until the pastry is golden and cooked through.

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