Can you freeze squash, cheddar and thyme galettes?
Yes. Freeze the pieces on a lined tray until firm, then pack them into a container.
How to freeze and defrost it, with the Food Standards Agency’s advice at each step.
The recipe
One batch makes 8 portions.
Ingredients for 8 portions
Method
Prep
- Heat the oven to 200°C fan.
- Peel butternut squash, scoop out the seeds and cut it into 2cm cubes.
- Peel red onion and cut each one into 8 wedges.
- Pick the leaves from sprig of thyme.
Roast the squash
- Toss the squash and onion with olive oil, salt, black pepper and the thyme in your biggest roasting tray, or two.
- Roast for 30 minutes, turning halfway, until soft and catching at the edges.
- While it roasts, grate extra mature cheddar cheese for the base and extra mature cheddar cheese for the top, and keep them apart. Beat medium egg in a cup.
- Drizzle honey over the roast squash, toss, and leave to cool for 15 minutes.
- While it cools, unroll shortcrust pastry and cut each sheet into 4 rectangles. Lay them on two baking trays lined with baking paper.
Build and bake
- Spread dijon mustard over the pastry, leaving a 2cm border.
- Scatter over the cheese for the base, pile the squash and onion on top, then finish with the cheese for the top.
- Fold the border up over the edge of the filling, pinching the corners, and brush the pastry with the egg.
- Bake for 25 minutes until the pastry is golden and crisp underneath.
How to freeze
-
cool any warm dishes before putting them in your freezer
, says the Food Standards Agency. - Spread them out on a lined tray and freeze until firm, then pack into your container.
How to defrost
-
the safest way to defrost food is in the fridge overnight
, says the Food Standards Agency. - Take it out of its container.
- Heat it in the oven until it’s steaming hot all the way through and crisp.
-
it is important that food is cooked to steaming hot throughout, rather than warmed
, says the Food Standards Agency.
How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety
Nutrition
Per portion- Energy
- 734 kcal
- Fat
- 37.8g
- Carbohydrate
- 77.2g
- Protein
- 17.6g
Nutrition details
- Energy
- 734 kcal
- Fat
- 37.8g
- of which saturates
- 14.8g
- Carbohydrate
- 77.2g
- of which sugars
- 30.9g
- Fibre
- 10.3g
- Protein
- 17.6g
- Salt
- 2.62g
Estimated from ingredient data.
Made some already? Add it to your stash. Mark it always in and Nomstash tells you when you’re running low.
For Christmas Eve
- Serve it with A green salad, or the leftover tarte tatin.
- 1 galette each One batch makes 8 portions.
- Vegetarian Some cheeses are made with animal rennet, so check the cheddar says vegetarian.
No special kit
- Works best in air-tight containers Any freezer-safe container does the job too.
- Everything from one shop Batch cook it with Nomstash and the air-tight containers go on the same shopping list as the food.
Cook what you already cook
-
Already keep a freezer spreadsheet?
Paste it in from Excel or Google Sheets, or choose a CSV file, and Nomstash reads it into your stash.
Bring in my freezer list
Freezing and defrosting safely
The Food Standards Agency’s advice, in their words.
Label everything you freeze.
label food you freeze so you don’t end up with Unidentified Frozen Objects (UFOs)
The rest of the Food Standards Agency’s advice, in their words, is in our freezing and defrosting guide.
Sources
- Food Standards Agency How to chill, freeze and defrost food safely gov.uk
- Food Standards Agency Cooking your food gov.uk
Last checked . Each quotation on this page was read against the page it links to.