Caramelised onion and goat’s cheese galette
- July 2016
- Serves 6-8
- Hands-on time 55 min, oven time 35-40 min, plus freezing and chilling
Sweet, sharp and flaky with creamy goat’s cheese, this galette makes the perfect main for a summer dinner party.
Can’t eat dairy? Try our vegan caramelised onion tart. It’s gluten-free too!
- Vegetarian recipes
- 31.2g (19.2g saturated)
- 28.3g (10.4g sugars)
For the flaky pastry
- 165g plain flour
- ¼ tsp salt
- 110g unsalted butter, frozen for at least 1 hour
- 5 tbsp cold water
For the filling
- 100g unsalted butter
- 6 red onions, thinly sliced
- 2 tbsp Belazu balsamic vinegar of Modena
- 2 tbsp redcurrant jelly
- Small handful fresh thyme sprigs
- 200g soft rindless goat’s cheese
- Beaten free-range egg, mixed with a little double cream, to glaze
- Sift the plain flour and salt into a large mixing bowl, then coarsely grate the frozen butter on top – hold the butter by its wrapper to stop the heat of your fingers melting it. Dipping the butter into the flour also makes it easier to grate.
- Using a palette knife, mix the grated butter into the flour (don’t use your hands as the warmth will soften the butter too much). Once the butter is completely coated in the flour, add 5 tbsp cold water to the bowl. Start to bring the pastry together with the palette knife, then quickly finish it off with your hands.
- Slightly flatten the pastry into a disc and wrap in cling film. Chill for at least 1 hour, but ideally for 12 hours or up to 24.
- Meanwhile prepare the filling. In a large deep frying pan, melt the butter over a low heat, add the onions and fry over a medium heat for 15 minutes (there are a lot of onions but they will cook down). After 15 minutes, add the balsamic vinegar, redcurrant jelly and thyme. Gently cook for 30-40 minutes on a low-medium heat, stirring regularly, until completely soft and caramelised. If the onions become too sticky and start to catch, add a splash of water. Leave to cool.
- When ready to bake the tart, heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry into a rough 30cm square. Put on a non-stick baking sheet and spoon the caramelised onions into the centre, leaving a 4cm border around the edge. Crumble over the goat’s cheese, then fold over the pastry edges. Brush the exposed pastry with the egg and cream glaze, then chill for at least 30 minutes. Just before baking, re-glaze, then bake for 35-40 minutes until golden and crisp.
Make sure the butter has had at least 1 hour in the freezer, wrapped in foil, before starting.
Ricotta dolloped on top instead of goat’s cheese also works well. You could use grated gruyère for a stronger flavour.
Make the pastry up to 24 hours in advance and keep in the fridge, well wrapped in cling film. The pastry will keep in the freezer for up to 1 month, well wrapped in cling film.
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