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Sweet Potato & Butternut Squash Gallette with Crottin Goats Cheese Pepper and Aubergine Relish


  • 800g        sweet potato
  • 800g        butternut squash
  • 100g        butter
  • 50g          thyme
  • 1             goats cheese
  • 200g         pepper
  • 200g         aubergine
  • 100ml       olive oil
  • 10            garlic cloves
  • 1             lemon 


  1. Peel and slice potatoes and squash. Slice into 5mm thick slices - melt the butter and add the chopped thyme. Then pour over the sliced potato and squash.  Toss them in the butter making sure that they are well coated.  Arrange neatly in a small omelet like pan.
  2. Overlapping and interchanging them, so you have a spiral of potato and squash.
  3. Once you have filled the base of the pan, cook over a moderate heat to colour the base, then put in the oven for 20 minutes or until tender.
  4. Remove from the oven and allow to cool slightly before trying to remove it from the pan.

For the relish:

  1. Prick aubergine with a fork, then lay it on a baking tray.  Roast for 30 - 40 minutes or until soft.  Remove from the oven and leave to cool.
  2. Blister the peppers over chargrill or open gas flame - then peel and deseed.  Cut into small dice and put into a clean bowl with garlic, chopped thyme and pepper.
  3. When aubergine has cooled, split it in half lengthways and remove the central seeds with a spoon.  Scrape the flesh from the skins and place on a chopping board.  Chop the aubergine's into a minced texture. Combine the aubergine and peppers and season with lemon juice, olive oil and salt and pepper. Serve at room temperature.

To serve:

  1. Reheat gallette in the oven with a whole crottin goats cheese, when hot remove and quenelle the relish. Garnish with picked frisee.