Method

1. Preparation: Weight and measure the ingredients. Cut the butter into cubes and keep in the fridge until needed. Line a round pizza tray or a large flat baking tray with parchment paper. Preheat the oven to 180℃.
2. Pastry: Sieve the Odlum’s plain flour into a bowl. Add in the Odlums Super wholemeal flour. Sprinkle in the salt. Rub in the cold cubes of butter until it looks like breadcrumbs. ( this can be done using a paddle mixer attachment on your cake mixer or by hand, rubbing the dough between your fingers). When it looks like breadcrumbs, drop in the egg yolk and mix until combined. You may need to add a few tsp’s of cold water here to bring the dough together. It is meant to be a slightly dry, ‘tougher’ dough. Wrap in parchment paper and chill in the fridge until needed.
3. Basil Roast Vegetables: Drizzle the extra virgin olive oil into the roasting tray. Sprinkle in the sea salt. Peel and roughly chop all the vegetables. It is important that are an even size to cook evenly. Top Tip: cut the butternut squash into smaller cubes as they take a little longer to cook.
4. Toss well in the oil and roast in the preheated oven for about 35-45 minutes. As they cook, shred the basil. As soon as the vegetables come out of the oven, toss in the fresh basil and the basil pesto. Stir well to coat.
5. Galette: As the vegetables roast, take the pastry out of the fridge and roll it out to be a circle, as big as your pizza tray or flat oven tray lined with parchment. Roll it out, on the parchment paper. Any gaps along the edges, patch these up then trim around the edges to even it up.
6. Spoon all the basil roast vegetables into the centre, leaving at least a 4-5cm border.
7. Using a cranked spatula, regular spatula or butter knife press up the border to form the edges of the galette. Using the knife to press, fill and cover any gaps.
8. Paint with the egg white which acts as an edible glue for the seeds and a glaze. Sprinkle on the mixed seeds.
9. Spoon a little pesto in the top and roast in the oven for 35-40 minutes until the pastry case is crisp and golden.
10. Take out of the oven and drizzle with pesto and crumble over lots of creamy, salty feta.
11. Serve to the table with a bowl of herby creme fraiche and a big green salad with a honey mustard dressing.
12. Enjoy.

Note:

Serve with a dollop of herby creme fraiche ( finely shred a mixture of soft herbs like basil, mint, dill, chives, parsley ) and combine these with a tub of creme fraiche. Drizzle in a tbsp of extra virgin olive oil & a sprinkle of fresh black pepper and sea salt.