Smoked Paprika & Butternut Squash Galette

Remove shortcrust pastry from refrigeration. On a lightly floured surface, roll into a rough 30cm circle, about 4mm thick. Transfer to a parchment-lined baking sheet and refrigerate while preparing the filling.

Preheat oven to 200C (400F). Peel butternut squash, halve lengthwise, and scoop out seeds. Cut into 1cm half-moons.

Toss squash with olive oil, smoked paprika, salt, and black pepper in a bowl until evenly coated. Spread in a single layer on a baking sheet.

Roast for 20-22 minutes, turning once halfway, until squash is tender and lightly caramelized at the edges. Remove and let cool slightly. Reduce oven to 190C (375F).

While squash roasts, thinly slice yellow onion into half-moons. Mince garlic. Heat 1 tsp olive oil in a small pan over medium heat. Add onion and cook for 8-10 minutes, stirring occasionally, until softened and translucent. Add garlic and cook 1 minute more until fragrant. Remove from heat.

Spread the caramelized onion and garlic evenly over the pastry circle, leaving a 5cm border on all sides.

Arrange the roasted butternut squash slices over the onion layer. Grate cheddar cheese and scatter evenly across the filling.

Fold the pastry border up and over the filling, pleating every 3-4cm to create a rustic edge. Crack the egg into a small bowl, beat lightly, and brush over the folded pastry crust.

Bake for 25-28 minutes until the crust is deep golden brown and the cheese has melted with some light browning spots. Transfer to a wire rack and let rest for 10 minutes before slicing into wedges and serving warm.