Caramelised Onion & Goats Cheese Galette

PREP TIME: 20mins

COOKING TIME: 60mins

Making a galette has been on my ‘to-make’ list for a long time, I just kept putting it off. Having just made it, I am wondering why?

A galette is a free form pastry which means you just roll the pastry, fill it, and tuck the pastry over the filling and bake. There is no lining or blind baking of any kind making it an easy tart.

Now, I have to confess there are easier fillings to make than caramelised onions but truly what can be better than slowly cooked sweet and tangy onions topped with salty cheese? I suspect, not much really.

I can find 101 ways to eat the caramelised onions, delicious on there own, filled in a pita, topped over a burger, scattered over a salad or simply eaten with a slice of mature cheese and a pickle.

So take your time over the weekend to makes this moorish tart, perhaps with a glass filled with something red while the kitchen fills with magic.

Serving Suggestion:

The rich galette will be perfect with a simple salad on the side.

What you'll need:

A food processor if mixing the dough by machine

Ingredients:

Filling

  • 100g unsalted butter
  • 6 red onions, very finely sliced (mandolin works best)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons soft brown sugar
  • 1 teaspoon salt
  • 3 sprigs thyme, leaves removed
  • 200g soft goats cheese

Pastry

  • 165g wholegrain spelt flour
  • 1/4 teaspoon salt
  • 110g unsalted butter, fridge cold, cut into small cubes
  • 3 tablespoons cold water
  • glaze: 1 egg yolk + 1 tablespoons ice water, mixed
  • garnish: 1 teaspoon black mustard seeds

Method:

  1. Dough: Add the butter, flour and salt to the food processor and process until fine breadcrumbs appear, Add the water 1 tablespoon at a time until the dough comes together. TIP: if you take a little dough between your fingers and press together, the dough should feel firm but pliable and not dry. Wrap the dough into a disk with plastic and rest in the fridge for 1 hour (minimum).
  2. For the filling, melt the butter on a medium heat in a large saucepan, add the onions and cook, covered for 15 minutes, stirring occasionally. Preheat the oven to 200c.
  3. Add the balsamic vinegar, sugar, thyme and salt to the onions and cook or a further 40 minutes or until the onions are completely soft and starting to caramelise (turning darker). Turn the heat up and while stirring constantly, get some colour on the onions. We are looking for a rich, dark and glossy colour. Cool slightly.
  4. Remove the chilled dough from the fridge, on a lightly floured surface, roll the pastry into a rough 30cm round shape, carefully roll the the pastry onto a baking sheet lined with baking paper.
  5. Add the onions in the middle of the pastry, leaving a 4cm border around the pastry. Crumble the goats cheese over and fold over the edges. (see pic)
  6. Brush the exposed pastry with the egg glaze, sprinkle with black sesame seeds and chill the pastry for 30 minutes. Remove the pastry and bake in the oven for 40 minutes until golden.
  7. Serve with a simple side salad. Enjoy!
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