Goat’s Cheese, Thyme, and Onion Marmalade Galette
This delicious goat's cheese galette recipe, taken from Mary Berry and Lucy Young's Cook Up a Feast book, is perfect for a summer picnic or relaxed lunch.
Introduction
This delicious puff pastry tart from Mary Berry and Lucy Young, with delicious combination of sweet caramelized onions and salty goat’s cheese, is sure to go down a treat when entertaining guests.
Ingredients
| 4 | red peppers, halved and deseeded |
| 2 tbsp | olive oil salt and freshly ground black pepper |
| 2 x 375g | packets ready-rolled puff pastry |
| a little plain flour, to dust | |
| 4 x 150g | tubs soft goat’s cheese |
| 2 tbsp | fresh thyme leaves, plus a few sprigs to garnish |
| 1 | egg, beaten |
| For the onion marmalade: | |
| 3 tbsp | olive oil |
| 6 | large onions, sliced |
| 2 tbsp | caster sugar |
| 2 tbsp | balsamic vinegar |
Method
1 Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Arrange the peppers cut side down on a baking sheet, drizzle over the oil, and season with salt and freshly ground black pepper. Roast for 25–30 minutes or until blackened. Transfer to a polythene bag, seal, and set aside.
2 Meanwhile, make the onion marmalade. Heat the oil in a non-stick frying pan over a high heat, add the onions, and fry for 3 minutes or until starting to soften. Sprinkle in the sugar and vinegar and season with salt and freshly ground black pepper. Cover with a lid, lower the heat, and cook for 20 minutes or until the onions are soft. Set aside to cool.
3 Pop a baking sheet in the oven to get hot (two sheets for 12). Lightly flour a piece of baking parchment (two pieces for 12) and roll the pastry out into a 23 x 33cm (9 x 13in) rectangle (two rectangles for 12). Prick the base with a fork, leaving a border of 5cm (2in). Spread the cheese inside the border, scatter over the thyme, and spoon the onion marmalade on top. Peel the peppers, cut into strips, and scatter over the top. Brush the border with beaten egg.
4 Transfer the baking parchment and galette(s) to the baking sheet and bake for 20–25 minutes (30–35 minutes for 12) or until the pastry is golden. Garnish with thyme sprigs.
Cheat
If you don’t have the time to roast the peppers and make the onion marmalade, use shop-bought, but
buy the best you can.
Prepare Ahead
The galette can be made up to the end of step 3 up to 8 hours ahead. Not suitable for freezing.
In the AGA
Roast the peppers on the second set of runners in the roasting oven for 15–20 minutes. At step 2, transfer to the simmering oven for 20 minutes. Bake the galette on the floor of the roasting oven for 25–30 minutes. Bake two galettes individually.
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