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Photograph of Caramelised Red Onion and Goat's Cheese Galette with Fresh Figs and Basil

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

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 and exceptionally moreish! 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 and wrapped in light, crispy, pastry with sesame seeds.

Serves 4 - 6

Course light supper, Lunch
Keyword caramelised onion, fresh figs, goats cheese
Prep Time 15 minutes
Cook Time 35 minutes
Author Susan

Ingredients

Caramelised Red Onion:

  • 2 large/3 medium/350g red onions, peeled and sliced around ½ inch thick
  • 2 tablespoons olive oil
  • 3 sprigs of fresh thyme
  • 12g/3 cloves of garlic peeled and finely chopped
  • ⅛ teaspoon chilli flakes
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon runny honey
  • 1 tablespoon good quality balsamic vinegar

Cheese layer:

  • 100g cream cheese
  • 75g soft goat’s cheese
  • 1 egg, beaten. Remove 1 tablespoon to use as egg wash
  • ⅛ – ¼ teaspoon fine salt
  • ⅛ – ¼ teaspoon freshly ground black pepper

Pastry layer:

  • 1 x 320g sheet of puff pastry
  • 1 tablespoon beaten egg
  • Sesame seeds

To finish:

  • 3 – 4 fresh figs, cut into wedges
  • fresh basil leaves
  • extra runny honey

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6

  3. Caramelised Red Onion: 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.

  4. Add the garlic, chilli, salt and pepper and cook for a further minute.

  5. Next stir in the honey and balsamic vinegar and cook for 1 minute. Set aside to cool.

  6. 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.

  7. 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.

  8. 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.

  9. Spread the cheese mix over the base of the pastry, within the borders. 

  10. 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.

  11. 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.

  12. Cook in the centre of a pre-heated oven for 30 – 45 minutes or until the pastry is golden brown and puffed up.

  13. Remove from the oven and add scatter with some fresh basil or rocket and drizzle with some runny honey.

  14. Serve as is, or with a side salad and some fresh or garlic bread on the side.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • frying pan
  • mixing bowl and electric whisk 
  • pastry brush
  • small bowl for the beaten egg