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Carrot & Sage Galette

Based on the Butternut galette from Ottolenghi’s book ‘Flavour’, I have made this so many times and it doesn’t fail to wow. The pastry is so tasty that it is best to double or triple up the quantities and freeze the extra for the future. And here I suggest you just use carrots but the original recipe uses Butternut.



  • 4 large carrots, peeled, cut into rounds

  • 2tbsp finely chopped sage leaves

  • 2tsp caraway seeds

  • 1 head of garlic with top cut off to show the cloves

  • 1 large shallot trimmed but skin on

  • 2-3 oranges to get 1.5tsp of orange zest & 160ml juice

  • 50ml maple syrup

  • 125g mascarpone

  • 1 small beaten egg

  • Salt & pepper



  • 100g plain flour

  • 30g wholemeal flour

  • 20g quick-cook polenta

  • 1.5 tsp of caster sugar

  • 1 tbsp sage leaves, finely chopped

  • 20ml olive oil

  • 80g unsalted butter, straight from the fridge, cut into cubes

  • 60ml ice-cold water

  • Salt & Pepper


Start with the pastry by mixing together all the ingredients apart from the butter and water.  Gently rub in the butter, leaving it chunky then add the water and bring the pastry together. It will be sticky but don’t overwork it. Flour the work surface and roll out the pastry adding flour to roll as needed. Roll into a rectangle then fold over half into the middle and roll out again. Do this once more then form the dough into a ball and wrap in cling film and pop in the fridge. After 30 mins, roll out again into a circle and refrigerate to cool down again.


Heat the oven to 220°C. Toss the carrots with oil, half the chopped sage leaves, the caraway seeds and salt and pepper. Spread out onto baking trays along with garlic and shallot in  foil drizzled with oil. Roast the carrots for around 25mins then take out of the oven when golden and leave the garlic for another quarter of an hour. When cool, squeeze them out of their skins.


Cook the orange juice and maple syrup together on medium heat until reduced to a sticky syrup (about 10 minutes). Put the mascarpone in a boll with chopped garlic and shallot, the orange zest and rest of the chopped sage (about 1 tbsp). Season and stir.


Reduce the oven heat to 200°C, take the dough out of the fridge, spread with the mascarpone mixture leaving a border of 4-5cm. Then layer on the carrot rounds, drizzle over the orange syrup and fold the pastry edges over towards the middle over the outer round of carrots. Brush the pastry edges with egg and bake for 30 minutes. When cool, scatter with some whole sage leaves.


A fruity red would be great with this dish, all those lovely herby flavours would go well with a young Cabernet driven wine, perhaps a Moulis or Haut Médoc. With the orange notes Wendy suggests trying a sweet white wine. They are known for the candied citrusy notes but choose a lighter one, a second wine such as le Petit Guiraud or le Lieutenant de Sigalas.

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