Recipe of the month: Cheese filo star galette

December 01 2020
Recipe of the month: Cheese filo star galette

With Ann Murray, founder of Cooking4 cookery school in Chipping Sodbury

THERE’S a Christmassy feel about cheese star galette. With the bright orange of the butternut squash and the crunch of walnuts, it’s a real treat for vegetarians - or you can add leftover chopped ham, crispy bacon pieces or lardons.

We all tend to go a bit wild with a variety of cheeses over the festive season, so why not use them up for this galette? You can use Stilton, Gorgonzola, Wensleydale - with or without cranberries/apricots - or if you’re trying to keep the calories down, why not try cottage cheese mixed with a little sweet chilli sauce, to give it a bit of a zing?

Writing this recipe in November is making me feel a bit more in the mood for Christmas, even if it is destined to be the strangest one in living memory. We’ll have to adapt and make sure we still have fun.

I try to remember that this isn’t a bad life for ever, it’s a bad time in our lives.


Cheese Filo Star Galette

A galette is a free form tart usually made of puff or filo pastry. I’ve used filo because I like the crunchiness and it’s much lower in calories than puff.


Makes 4 -6


Note: remove the pastry from the fridge 20 minutes before using, having taken it out of the box, and then use immediately for best results.



  • Filo pastry – 1 box -270 g, you’ll need 8 sheets

  • Olive oil- about 3 tbsps, plus extra for brushing on pastry

  • Butternut squash- 1 small one about 400g when prepped.

  • Cheese, crumbled, - see list of suggestions above – 50g

  • Sweetener -eg Agave nectar (found with the sugars in health food shops or supermarkets – a good drizzle

  • Garlic – 2 cloves, peeled and finely chopped

  • Chinese 5 spice powder – ¼ tsp

  • Walnuts – a handful lightly crushed in a pestle and mortar or with a rolling pin


Here's what you do:

Pre heat the oven to 180C, gas mark 4


  1. Wipe the squash and remove the seeds. No need to peel it, as the skin gives extra fibre. Dice.

  2. Place the pieces into a shallow roasting tin, season with salt and pepper and a sprinkle of the 5 spice powder. Drizzle the olive oil all over. Toss to coat. Roast for about 40 mins, until softened.

  3. Line a baking tray with non-stick paper. Overlap the sheets, placing each one on top at an angle so that you create a star.

  4. Brush each layer with olive oil. Work quickly so the filo doesn’t dry out.

  5. Arrange the squash over the base of the galette. Leave a 4cm border all round without any squash as this is going to be folded up to form the rim of the star.

  6. Add the selected cheese, add the chopped garlic, Drizzle the sweetener over the top. Sprinkle the walnuts on top.

  7. Fold in the rim of the pastry to make the star. Brush with olive oil.

  8. Bake for about 30-40 mins until the pastry is crispy and a rich golden brown.

  9. Leave to cool slightly before serving. Fine green beans, mange tout or sugar snap peas go well this this and some crusty brown bread.


Cook’s Tip

You can make individual galettes using muffin cups: just cut each filo strip into 4. Offset the pieces as before to create the star.