Tomato & Caramelised Onion Galette

Tomato & Caramelised Onion Galette

Tomato & Caramelised Onion Galette

Tomato & Caramelised Onion Galette

Tomato & Caramelised Onion Galette

Course Main Course

Ingredients
  

  • 650 g cherry tomatoes, halved (a mix of redand yellow)
  • 50 g unsalted butter
  • 3 red onions, halved & thinly sliced
  • 4 cloves garlic, chopped
  • ¼ cup balsamic vinegar
  • 1 tbs honey
  • 1 egg, beaten
  • 125 g fresh mozzarella, torn
  • extra virgin olive oil & fresh basil leaves, to serve

Pastry

  • 1 ½ cups (240g) plain flour
  • ¼ tsp salt
  • 150 g cold unsalted butter, diced
  • 2 tbs cold water

Instructions
 

  • For the pastry, place flour, salt and butter in a foodprocessor and pulse until butter is the size of peas.Add water and pulse again until dough just comestogether. Wrap and refrigerate for 30 minutes tochill
  • Meanwhile, toss the tomatoes with half a teaspoonof salt and set aside for 15 minutes.
  • Heat butter in a large frypan over medium heat.Once foaming, add onions, garlic and season withsalt and pepper. Cook, stirring occasionally, for 15minutes until the onion is soft. Add vinegar andhoney and cook for a further 5 minutes, until darkand caramelised. Remove from heat and cool toroom temperature.
  • Preheat oven to 180°C Fan Assist and place around baking tray in the oven to heat up.
  • Roll the dough out onto a large sheet of bakingpaper to a rough 30cm circle. Use a round tray orplate as a guide and trim the edges of the pastry.Spread the onions around the base, leaving a 4-5cmborder. Drain the tomatoes, discarding any waterand arrange over the top of the onions. Fold theedges of the pastry over to enclose the filling andbrush the edges with egg. Transfer galette withthe baking paper to a tray and refrigerate for 10minutes.
  • Slide the galette with the baking paper onto thehot tray in the oven. Bake on the bottom shelf for35-40 minutes until the pastry is golden and cookedthrough. To serve, arrange torn mozzarella over thetop of the galette, scatter with basil leaves, blackpepper and a drizzle of extra virgin olive oil.
Keyword falcon, Tomato & Caramelised Onion Galette
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