A galette, by any other name, is really just a free-form tart. So what that means, is no need for absolutely perfectly rolled pastry, or perfectly lined tart tins or blind baking. Indeed, what that means is that you lay the pastry down, spoon the ingredients onto it, roughly wrap up the sides and bake. The complication ends with the word ‘galette’ and the fun follows straight on from there. So, when life hands you lemons, when you want to say ‘you call yourself a weekend? pah!’, when you’ve having one of those days, then make this. And even when you’re, not, even if you’re perfectly content and your disposition is just fine and dandy thankyouverymuch, then, too, make this. It’s just begs to be made, and shared. Because if you don’t have people to share it with, you will be at risk of eating the whole thing yourself. And how do I know this, you ask? Let’s just move along swiftly.
Rustic Red Onion and Gorgonzola Galette
Serves 2 | Preparation time 25 minutes | Cooking time 20 minutes
WHAT YOU’LL NEED
For the Pastry
140g cake flour
70g cold butter, cut into cubes
2-3 Tbsp water
1/2 tsp dried thyme
A generous pinch of salt and pepper
*Alternatively use store-bought short crust pastry, and thaw before use.
For the Filling
1 Tbsp olive oil
1 Tbsp butter
1 large red onion, roughly chopped
1 tsp sugar
1 tsp salt
1/4 cup gorgonzola or other creamy blue cheese, or goats cheese
2 sprigs fresh rosemary
WHAT TO DO
1. Combine all of the pastry ingredients except the water in your food processor. Mix until the consistency resembles bread crumbs, then add the water a little at a time until the dough just comes together in a rough ball. Remove from the processor, wrap in cling film and chill in the fridge for at least 10 minutes.
2. Meanwhile, cook your onions, sugar and salt in the olive oil and butter on med-high heat until lightly golden brown, about 15 minutes. Remove and allow to cool.
3. At this point, pre-heat your oven to 170C.
Roll out your pastry dough between two sheets of baking paper, until about 1/2 cm thick. The shape should be as close to round as possible, and you can trim it with a knife to help with the shaping. Lift off the top sheet of baking paper and spoon the onion filling into the centre of the pastry circle, leaving a border of at least 3cm. Scatter over pieces of the gorgonzola and the rosemary sprigs and fold up the sides of the pastry, gently pressing together where there are any overlaps.
4. Slide the baking paper with the galette on it onto a baking tray and place in the freezer for about 10 minutes. Then bake at 170C for about 20-25 minutes until the pastry is golden and cooked through.