Easy-er than Pie(!) and with all the crusty pastry good-ness. Deceptively simple, this savoury galette makes a beautiful centrepiece and works wonderfully served with a simple side salad.
- 1 packet Jus-Rol Shortcrust Pastry Block
- ~300g Onions thinly sliced
- ~100g Figs sliced into discs
- ~100g soft Goat’s Cheese
- 3 Tbs The Cultured Collective Original Sauerkraut
- 1 Egg whisked (to glaze)
- 1 Tbs Extra Virgin Olive Oil
- 1 Tbs Unsalted Butter
- Pinch of Sea Salt
- Pinch Sugar
- Pinch of flour (for dusting work surface)
- Sprig of Fresh Thyme
- Preheat the oven to 180°C/gas mark 4
- Heat a large non-stick pan over a medium heat and add the olive oil and butter. When just melted, add the onions, salt and sugar.
- Caramelise the onions on low for 30 minutes, stirring occasionally. Low and slow is the key! Transfer to a bowl and allow to cool slightly
- Meanwhile dust a clean work surface with a little flour, and roll the pastry out until it’s about ½ cm thick. Using a sharp knife, trim the edges of the pastry to form a large circle, about 40cm in diameter. Transfer to a baking tray lined with baking paper.
- Spread a thin layer of goats cheese in the centre of the pastry (be sure to reserve some), leaving a wide border around the edge. Top with the caramelised onions and figs.
- Fold the edges of the pastry to form a border that has a pleated edge over the onions and figs, but leaving the middle open. The pastry will form a nice circle if you carefully fold pleats in the pastry roughly every 10cm
- Brush the pastry edge with the beaten egg and bake for approximately 30 minutes until golden brown. In the last 5 minutes of cooking, crumble the remaining goats cheese in the centre.
- Remove from the oven and sprinkle the baked galette with Original Sauerkraut and a few leaves of fresh thyme