Onion Galette with Black Garlic Essence

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Fold up and pleat the pastry to make a rustic border, then brush lightly with milk.

7. 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!