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Courgette, Caramelised Onion & Goat's Cheese Galette
A galette is a rustic, free-form French tart. The buttery pastry is loosely wrapped around the filling, which means you don't need a special tin to bake it in and you don't have to worry about maing it look perfect. Having a jumble of edges and corners is all part of the charm. This galette is filled with a layer of sticky caramelised onions, lemon and thyme flavoured goat's cheese, and tender courgettes. A spectacular vegetarian dish that's perfect for sharing with friends and family.
Ingredients
- 3 onions
- 2 courgettes
- 1 lemon
- 200g soft goat's cheese
- 2 garlic cloves
- A handful of thyme
- 300g all butter shortcrust pastry
- 50g grated Parmesan cheese
Prep: 20 mins | Cook: 1 hr 10 mins
Method
1. Trim, peel and thinly slice the onions. Place a medium-sized frying pan on a low heat and add 2 tbsp olive oil. Add the onions with a generous pinch of salt and gently fry for 30-35 mins. Stir regularly, till the onions are meltingly soft and browned. If the onions start to dry out as they cook, add a few tbsp water.
2. Pop the goat’s cheese into a mixing bowl. Finely grate in the lemon zest and squeeze in the juice. Pick the thyme leaves off their woody stalk and add half to the bowl. Sprinkle in the Parmesan. Season with black pepper and beat together. Thinly slice the courgettes into 3mm rounds.
3. Preheat your oven to 200°C/Fan 180°C/Gas 6. Remove the pastry from the fridge and lightly dust your work surface with flour from your kitchen, if you have some. Roll out the pastry into a 3mm-thick rectangle. No flour? Roll it out between 2 sheets of baking paper.
4. Transfer the pastry rectangle to a large baking tray. Spoon the goat's cheese mix over the pastry and spread it out evenly, leaving a 5cm-thick border around the edges.
5. Spoon the caramelised onions over the goat's cheese. Arrange the courgette slices on top in overlapping rows. Fold the sides of the pastry up and over so they're overlapping the edges of the filling. Gently press down at the corners to seal. Lightly brush with a little milk orbeaten, if you have some.
6. Bake the galette for 40-50 mins till the courgettes are golden-brown and softened and the pastry is crisp and well browned. Remove from the oven and allow to cool for a few mins before serving in slices. This galette is also delicious served cold.
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