Recipe Card
Caramelised Shallot and Goat’s Cheese Galette
Recipe courtesy of Great British Chefs. Casual lunch this weekend? Bish. Bash. Bosh. Bravo with our tasty goat’s cheese galette recipe – caramelised onions and creamy goat’s cheese wrapped in shortcrust pastry.
Ingredients
- 1 packet Jus-Rol Shortcrust Pastry
- 20 round shallots, peeled and sliced
- 1 tbsp white wine vinegar
- 2 tbsp dark brown sugar
- 100 g goats cheese
- 1 Egg, beaten to glaze
- Fresh thyme sprigs (to garnish)
- Mixed salad leaves (to serve)
- Flour (to dust work surface)
Equipment required
- Rolling Pin
- Sharp knife
- Baking paper
- Baking Sheet
- Pastry Brush
Techniques used
Method
- Preheat the oven to 180°C/gas mark 4
- Heat a large non-stick pan over a medium heat and add the shallots. Cook the shallots, stirring regularly, until they begin to colour (about 10 minutes) then add the vinegar and sugar
- Continue to cook until the sugar and vinegar have caramelised and the onions are soft. Transfer to a bowl and allow to cool slightly
- 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
- Place the shallots in the centre of the pastry, leaving a wide border around the edge. Slice the goat’s cheese and arrange on top of the shallots
- Fold the edges of the pastry to form a border that has a pleated edge over the shallots, but leaving middle with the cheese 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 45 minutes. Sprinkle the baked galette with a few fresh thyme sprigs, and serve with a mixed salad