Caramelised Onion Galettes with Goats Cheese and Cherry Tomatoes
These adorable little Caramelised Onion Galettes with Goats Cheese and Cherry Tomatoes are the perfect vegetarian tart for entertaining - so easy to make!
- Yield: Serves 6
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
For the pastry
- 180g unsalted butter, cold
- 220g plain flour
- 1 egg yolk
- 1 tsp fine sea salt
For the galettes
- 6 large red onions, finely sliced
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 300g soft goats cheese
- 150g cherry tomatoes, halved
- 1 tbsp fresh thyme, leaves picked
- 1 egg, whisked
Instructions
- Start by making the pastry, this should be chilled for a minimum of 2 hours but can be made a day ahead. A good trick for this pastry is to freeze the butter for an hour before you use it. This helps to distribute the butter evenly making the pastry much flakier once cooked. Mix together the flour and salt in a bowl. Using the coarse side of a box grater, grate the cold butter into the dry ingredients. Have 2 tbsp ice cold water mixed with the egg yolk ready.
- With cold hands use your fingertips to mix the butter with the flour to distribute, add half of the liquid to bring the mixture together, followed by the rest of the liquid. The dough should now come together in a rough ball.
- Tip the rough dough onto a floured surface and bring together kneading for 10 seconds to smooth out the dough before wrapping and refrigerating.
- Heat a large frying pan on a low heat, add the oil and once hot add the onions and a generous pinch of salt. Stirring occasionally fry the onions for 30 minutes, keeping the heat low so that the onions don’t burn but slowly soften.
- Add the vinegar and another pinch of salt and cook for a further 10 minutes. The onions should have reduced and become completely softened and caramalised. Leave to cool.
- Preheat the oven to 200C fan. Place the baking sheets in the oven to heat up.
- To assemble the galettes, remove the pastry from the fridge and split into 6 equal parts. Roll out the pastry into 2-3mm thick circles. Leaving a 3cm border, top the pastry with the caramlized onions, then the goats cheese, halved tomatoes and finally a sprinkle of thyme leaves.
- Use a pastry brush to coat the pastry with the egg wash and season the tarts with salt and pepper.
- Remove the hot baking tin from the oven, top with parchment and carefully slide the tarts on top. The hot baking tins will help to make sure the tarts have well cooked crispy bottoms. Bake for 30 minutes.
- Serve hot or cold with salad.
Notes
If you wish to use pre-made pastry, use a block of all butter puff pastry for best, buttery results.
To make this recipe vegan, use your favourite vegan soft cheese, regular puff pastry instead of the homemade pastry (which is vegan, as it is made with oil unlike all butter puff pastry which is obviously made with butter!) and instead of an egg wash use plant based milk or cream for finishing before baking.