Name: Onion, rosemary and camembert galette
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: Caramelised onions; 1/4 cup oil; 30 gram butter; 1 kilogram sliced onion; 1 clove garlic, crushed; 2 tablespoon brown sugar; 1 tablespoon vinegar; 5 sprigs thyme; 1 sheet frozen shortcrust pastry, thawed; 1 beaten egg; 125 gram sliced camembert; 2 teaspoon rosemary leaves; 1 clove garlic, thinly sliced

Onion, rosemary and camembert galette

Serves 4

Prep

10M

Cook

55M

Total

1H 5M

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Ingredients

Caramelised onions

1/4 cup oil

30 gram butter

1 kilogram sliced onion

1 clove garlic, crushed

2 tablespoon brown sugar

1 tablespoon vinegar

5 sprigs thyme

1 sheet frozen shortcrust pastry, thawed

1 beaten egg

125 gram sliced camembert

2 teaspoon rosemary leaves

1 clove garlic, thinly sliced

Method

1.To make caramelised onions, heat oil and butter on medium heat in a heavy-based saucepan. Add onion and garlic. Cook for 12-15 minutes, stirring often, until onion softens and turns a light caramel colour.

2.Reduce heat to low. Add brown sugar, vinegar and thyme. Cook, stirring occasionally, for 15-20 minutes until it forms a jam-like consistency. Cool.

3.Preheat oven to 200°C. Line an oven tray with baking paper. Place pastry on tray. Fold edges over to form a 1cm border. Brush border with egg.

4.Spread onion over pastry. Top with camembert, rosemary and garlic. Bake 15-20 minutes, until pastry is golden and cheese melted. Cut into quarters to serve.

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Ingredients

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