Cheesy Spring Onion Galette Recipes
CHEESY SPRING ONION GALETTE
A slice of this cheesy spring onion galette is the perfect light summer lunch. Pair with a green salad for a simple, seasonal family meal
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Roll the pastry on a lightly floured work surface to a 30 x 30cm square and carefully move onto a baking tray lined with baking parchment.
- Mix the crème fraîche, egg, cheese and lemon zest in a bowl with a squeeze of lemon juice, garlic, thyme leaves, black pepper and a pinch of salt.
- Spoon onto the middle of the pastry and smooth into an even 20cm circle. Lay over the spring onions and drizzle with a little oil.
- Cut the pastry rim every 10cm, then fold over each pastry flap, slightly overlapping them to create a rim that seals in some of the crème fraîche mixture and spring onions. Sprinkle liberally with more cheese, scattering over the pastry too. Bake for 35 mins or until the pastry is golden and cooked through. Serve warm or at room temperature, cut into wedges, with a green salad alongside.
Nutrition Facts : Calories 664 calories, Fat 52 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
CHEESE AND ONION GALETTE
Receipie from Best Magazine, very tastey and worth the little extra work!
Provided by jasmineknowshow
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 200c/gas 6. Arrage the peppers skin side up on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes, they're ready when they are starting to blacken. Once ready place in sandwhich bag to the side.
- Whilst peppers or roasting make the onion marmalade. Heat the oil over a high heat and then add the onions, fry untill starting to go soft, around 3 minutes. Then add the sugar and vinegar, seasoning with sald and pepper. Cover with a lid and heat untill onions are soft, around 20 minutes.
- Place baking sheet in oven to get it hot. Lightly flour a piece of baking parchment and rool the pastry out into a rectangle (23x33cm). Prick the base with a fork creating a border of about 5cm. Spread the base within the border with the soft goats cheese, scatter of the thyme and spoon the onion marmalade on top. Peel the peppers and cut them into strips before placeing them on the top. Brush the border with the beaten egg.
- Transfer the baking parchment and galette to the baking sheet and bake for 20-25mins.
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- You might be tempted to use pre-made pie crust that you can purchase at the grocery store for this amazing galette. However, you really should go the extra step and make this simple crust. Part of the reason is that the food processor does most of the work. The other reason is that the crust is delicately flavored and amazingly flaky.For starters, I added the flour and salt to my food processor, fitted with a steel blade, and pulsed it 5 or 6 times to combine everything. Then I added the cold butter which I had cut into small pieces and pulsed the food processor 7 or 8 times until the mixture resembled coarse meal.
- Finally, I added the cold water to the food processor and pulsed it 7 or 8 times, until the dough came together in my hand.
- I turned the dough out onto a floured surface and formed it into a 6-inch disk that was about 1/2-inch thick. Then, I tightly wrapped the dough in plastic wrap and refrigerated it for about 30 minutes.
- Using my mandoline, I sliced the tomato and onion into very thin slices. For my mandoline, this meant 3.5 mm slices. I could have used a sharp knife, but I wanted the tomato and onion slices to be the same thickness so that they would cook evenly.A major key to ensuring the galette was not soggy was removing excess moisture from both the tomato and onion slices. To do this, I placed the tomato and onion slices in a single layer on a doubled piece of paper towels. Then, I sprinkled both with some salt to help draw out the moisture.
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