gluten-free CARAMELISED ONION GALETTE
The wonderful Helen Goh has yet again provided the inspiration for this lovely tart. We’ve tweaked her Puttanesca Galette with Lemon Ricotta recipe by swapping her wholewheat flour pastry for our own Gluten-Free Cream Cheese Pastry, omitting the ricotta base filling and changing the toppings a bit.
It’s a lovely, satisfying dish – perfect we think for supper or lunch. Add a salad or two and you’re in business.
Caren
CARAMELISED ONION GALETTE
Serves 4 -6
1 recipe Gluten-Free Cream Cheese Pastry (can be made ahead of time then refrigerated).
2 tablespoons extra virgin olive oil
3 large onions, finely sliced
½ teaspoon sea salt
2 long sprigs of thyme, leaves only
3 garlic cloves, finely chopped
1 pinch of chilli flakes or ground pepper
1 egg, beaten
100 gm small tomatoes, halved or quartered depending on size
Salt and pepper
1 tablespoon capers, rinsed and dried
10 small basil leaves
50 gm soft goats cheese or curd, optional
Preheat oven to 210°C. Place a pizza stone or heavy baking tray in the oven.
Roll out the pastry between sheets of baking paper to a rough diameter of 33-35 cm. Most baking paper is only 30cm wide so you may need to overlap pieces of paper to have the required width so the pastry doesn’t extend onto the bench top.
Remove the top piece/s of paper. Slide the pastry still on the bottom piece/s of paper onto a large pizza tray or baking tray. Refrigerate while you prepare the onions and other ingredients.
Heat the oil in a large frying pan then add the onions, salt, thyme, garlic and chilli.
Cook gently for about 10 minutes until the onions are soft and beginning to colour. Set aside to cool a little.
Remove the pastry round from the fridge and allow it to sit for a few minutes.
Spread the onion mixture into the centre of the pastry, leaving about a 3-4cm border free of mixture.
Carefully fold and pleat the bare pastry edge over the onion mixture. It won’ be neat and that’s okay. If it is too thick in some places then trim off some of the pastry from the top of the pleat and gently reshape.
Lightly beat the egg and brush it over the exposed pastry.
Scatter over the tomato pieces and season with salt and pepper.
Place the tart, still on the paper and the tray, directly onto the hot pizza stone or hot, heavy baking tray and bake for 40 minutes. Remove from the oven and check the bottom of the pastry as it needs to be nicely brown and crisp. Usually it’s a good idea to slide the tart off the tray onto the pizza stone or hot, heavy baking tray and bake for another 10 minutes.
Slide the tart onto a serving platter, wait for a few minutes then scatter over the capers, basil leaves and pieces of the goats cheese, if using.