If you're looking for a simple but stunning meal to make the weekend feel special in lockdown I have you covered.

This Root Vegetable Galette is delicious, roasted root vegetables wrapped in a parmesan herb pastry.

INGREDIENTS

For the Filling:

1/2 a Butternut Squash

1/2 a Red Onion

1/2 a Sweet Potato

1/2 a Parsnip

1 Leek

1 Teaspoon Mixed Herbs

1 Teaspoon Tarragon

A Large Pinch of Salt

Rapeseed Oil

For the Pastry:

175g Plain Flour

100g Salted Butter

50g Grated Parmesan

1 Teaspoon Mixed Herbs

1 Teaspoon Onion Salt

1 Teaspoon Cumin

METHOD

Preheat the oven to to 200ﾟC.

While the oven is warming, finely dice your butternut squash, red onion, sweet potato, parsnip and leek into approximately 2 cm to cubes.

Place the vegetables into a large a baking tray and add in a teaspoon of mixed herbs, tarragon and a large pinch of salt.

Pour rapeseed oil over the vegetables and mix everything together. Place in the oven for approximately 20 minutes, tossing the vegetables halfway through so they brown on all sides.

While the vegetables are in the oven start to make the pastry by placing your plain flour, butter, mix herbs onion salt, cumin and grated parmesan into a large bowl.

Mix the ingredients together until they form a breadcrumb like texture. Add in 3 tablespoons of lukewarm water and continue to mix until a dough forms.

Roll the pastry dough out into circle about 1cm thick.

Take the vegetables out of the oven and pour them into the centre of the pastry circle.

Fold the edges of the circle up over the vegetables, roughly pleating the pastry as you go around the circle.

Place the vegetable galette back onto the baking tray. Put it into the oven for approximately 25 minutes or until golden brown on top.

Slice up and enjoy!