Cheesy Bacon & Butternut Squash Galette

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your bacon lardons and cook for 6-7 min or until golden and crisp

While the bacon is cooking, add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese

Once the bacon is crispy, add the chopped leeks with a small knob of butter to the pan and cook for 2-3 min or until slightly softened

Once softened, add the chopped garlic and butternut squash cubes and cook for 1 min or until fragrant

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, give everything a good mix up and cook for 1 min

Add 200ml [300ml] [400ml] milk and cook for 2-3 min or until thickened

Once thickened, add the grated cheese with a pinch of salt and pepper

Give everything a good mix up, until the cheese is melted, and set aside off the heat – this is your cheesy filling

Line a baking tray (or two!) with non-stick baking paper

Dust your work surface with a generous sprinkling of flour, unwrap your puff pastry and roll it out to approx 0.5cm thickness with a rolling pin

Add the rolled pastry to the tray[s] and prick it all over with a fork (this will stop it getting a soggy bottom!)

Top the pastry with the cheesy filling, leaving a 2cm border

Fold the pastry border over the edge of the filling

Tip: Start from one corner and work around in one direction, overlapping the pastry each time

Tip: Cooking for 3 or more? You will need to make multiple galettes!

Put the tray[s] in the oven for 20-22 min or until the pastry is golden, cooked through and the edges have puffed up – this is your cheesy bacon & butternut squash galette

Wash your salad, then pat it dry with kitchen paper