Caramelised onions and black garlic are a dreamy match - see our Mushroom Onion Tart recipe or browse any Ottolenghi cookbook to see for yourself.
You can get a head start and premake both the pastry (up to 2 days in advance) and the caramelised onions which will keep in the fridge in an airtight container for a week easily.
This handmade galette oozes charm and flavour and will be well-appreciated.
Caramelised Onion Galette
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This rustic galette is adapted from a Nicola Galloway recipe and is a savoury treat to share with friends for lunch.
Make the pastry from scratch as described or buy premade savoury shortcrust or butter puff pastry.
You will need roughly 30 mins to caramelise the onions and another 30 mins to bake the galette.Author:
adapted from a recipe by Nicola Galloway
225g plain flour
75g wholemeal flour - or extra white flour
1/2 tsp salt
200g cold butter, cut into 1cm cubes
3-4 tbsp natural unweetened yoghurt
2 tbsp olive oil
4 medium brown onions (about 700g), thinly sliced
pinch of salt
1 tsp Black Garlic Essence
12 sage leaves
60g blue cheese, crumbled
1/2 cup walnuts, roughly broken
milk for brushing, about 1 tbsp
Pastry (make your own or buy premade Savoury Shortcrust or Butter Puff Pastry)
Make the pastry - this can be prepared up to 2 days ahead. It will need to chill for 1 hour minimum. Combine the flours and salt in a bowl. Rub in the butter until it is the consistency of coarse breadcrumbs. Add 3 tbsp of yoghurt and combine with a knife until the mixture comes together. Add the last tbsp of yoghurt if needed. Knead briefly, then shape into a disc and place in a sealed container and chill in the fridge.
Heat the oil in a large frying pan on moderate heat. Add the onions with a pinch of salt to draw out the moisture so they caramelise faster. Stir often, for 25-30 mins until golden and caramelised. Mix the Black Garlic Essence through the cooked onion. Spread on a plate to cool.
Preheat the oven to 200C (fan 180C). Place a pizza stone or heavy baking tray onto the middle shelf to preheat too - this will help cook the pastry base evenly.
Remove the pastry from the fridge and allow 5-10 mins to soften. Dust the bench and rolling pin with flour and roll out to a 35cm diameter circle. It is OK if it is not a perfect circle, Transfer to a cookie tray line with baking paper.
Spread the onion on the pastry, leaving a 5cm border. Scatter the sage leaves, blue cheese and walnuts. Finish with a generous grind of cracked pepper.
Fold up and pleat the pastry to make a rustic border, then brush lightly with milk.
Holding the baking paper, slide the galette from the cookie tray onto the preheated stone or baking tray. Immediately turn the heat down to 180C (fan 160C) and bake for 25-30 mins until golden. Enjoy!
Best enjoyed while warm and served with a green salad on the side.
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