Caramelised Red Onion and Goat’s Cheese Galette with Fresh Figs and Basil

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Whilst this Caramelised Red Onion and Goat’s Cheese Galette with Fresh Figs and Basil may look like you have spent the morning in the kitchen, it is ridiculously easy to make. Dreamy, creamy, goat’s cheese, soft caramelised onions with a touch of garlic and a splash of balsamic vinegar, topped with sweet, fresh roast figs, all wrapped in light, crispy, pastry with sesame seeds. 15 minutes to make, 35 minutes in the oven and you are good to go. Wonderful on its own or serve with a green salad and fresh or garlic bread on the side. So good. Should there be any leftovers, it stores well and makes a fabulous packed lunch the following day.

What is a galette?

A galette is a free form pie made using shortcrust, puff or flaky pastry, wrapped around fruit or vegetables, and baked until golden and crispy. Using shop bought pastry guarantees that this dish is incredibly quick to make, but, of course, feel free to substitute with homemade pastry, if you prefer. More traditionally made in a round shape, the pastry I buy is rectangular. I hate waste and faffing around, so when I make my galettes with shop bought pastry, they also tend to be rectangular. I think they look fabulous!

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How to make Caramelised Red Onion and Goat’s Cheese Galette with Fresh Figs and Basil

Collect all your ingredients together:

Caramelised Red Onion –

• red onions, peeled and sliced around ½ inch thick
• olive oil
• fresh thyme
• cloves of garlic peeled and finely chopped
• chilli flakes
• fine salt
• freshly ground black pepper
• runny honey
• good quality balsamic vinegar

Cheese layer –

• cream cheese
• soft goat’s cheese
• egg, beaten
• fine salt
• freshly ground black pepper

Pastry layer –

• puff pastry
• beaten egg
• Sesame seeds

To finish –

• fresh figs, cut into wedges
• fresh basil leaves
• extra runny honey

How to make this super easy, delicious galette:

Caramelised Red Onion –

1. Peel and slice the red onions. Heat the oil in a large pan over a moderate heat. Add the onions and fresh thyme and cook for 5 minutes or until softened and lightly caramelised.
2. Add the garlic, chilli, salt and pepper and cook for a further minute.
3. Next stir in the honey and balsamic vinegar and cook for 1 minute. Set aside to cool.

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Cheese Layer and Pastry –

1. Cheese layer: Beat the egg in a mixing bowl large enough to add the cheese and remove 1 tablespoon to use as egg wash later.
2. Weigh the cream cheese, goat’s cheese and seasoning directly into a mixing bowl with the egg. Mix thoroughly, using an electric or hand-held whisk.
3. Pastry layer: unroll the pastry and, leaving on the baking parchment, transfer to a baking sheet. Using a sharp knife score a 2cm border around the edge of the pastry rectangle. Do not cut through completely. Use a fork to prick the base within the border.
4. Spread the cheese mix over the base of the pastry, within the borders. 
5. Remove the thyme from the onions and discard. Scatter the onions in an even layer on top of the cheese and top with the fig wedges.
6. Slice the corners of the pastry border to make folding easier. Fold the pastry border up, around the edge of the filling and brush the outside with egg wash. Sprinkle the pastry border with sesame seeds.
7. Cook in the centre of a pre-heated oven for 30 – 45 minutes or until the pastry is golden brown and puffed up.
8. Remove from the oven and add scatter with some fresh basil or rocket and drizzle with some runny honey.
9. Serve as is, or with a side salad and some fresh bread on the side.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.