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Fig, Caramelised Onion, Blue Cheese & Thyme Galette

Selati Fig Galette

Fig, Caramelised Onion, Blue Cheese & Thyme Galette

Recipe by Carey Erasmus 

Quick Pastry
1 cup (250 ml) cake flour
1 tsp (5 ml) Selati castor sugar
½ tsp (2.5 ml) salt
2 sprigs of thyme leaves
2 Tbsp (30 ml) finely grated parmesan cheese(optional)
80 g salted butter, cut into blocks
1 large egg
1 Tbsp (15 ml) ice cold water

Filling:
3 peeled onions, halved and thinly sliced
2 tsp (10 ml) olive oil
¼ c (60 ml) Selati brown sugar
1 Tbsp (15 ml) balsamic vinegar
½ tsp (2.5 ml) corn flour
6 ripe figs, quartered
+- 60 g creamy blue cheese, broken up
a few more sprig of thyme
Freshly milled salt and pepper to taste

Glaze:
1 large egg beaten
2 Tbsp (30 ml) Selati brown sugar

To serve:
Extra quartered figs
Fresh thyme leaves
Wild rocket

Pastry:
Place the flour, sugar, salt, thyme, parmesan and butter into a food processor. Blitz until the mixture resembles fine breadcrumbs. While motor is running add the beaten egg and water and blend for a few seconds until the mixture becomes a soft pliable dough. Carefully remove with floured hands, roll into a ball and flatten slightly then wrap in clingfilm and chill for 1 hour or more.

For caramelized onions, in a small heavy based saucepan, heat the olive oil and sauté the onions over moderate heat until fragrant and slightly translucent. Add the sugar and vinegar, stir until well combined and simmer uncovered for about 15 minutes or until reduced and sticky. Stir in the corn flour and season to taste. Allow to cool completely – pop into the fridge.
Preheat the oven to 180°C.
Roll the pastry out onto a lightly floured piece of baking paper. It should be no more than 5 mm thick. Transfer the pastry covered baking paper onto a baking tray.
Spread the cooled caramelized onions (or onion marmalade) in the center of the pastry leaving a 5-8 cm border around the filling.
Arrange ¾‘s of the figs together with the blue cheese on top of the onions.
Fold the pastry border toward the filling as neatly or as rustic as you like. Brush exposed pastry with egg and sprinkle with brown sugar. Top with a few sprigs of thyme.
Bake for 30 minutes or until golden and bubbling.
Allow to cool for 15 minutes before slicing. Top with remaining figs, some thyme leaves and serve with dressed wild rocket leaves.

Selati

For best results, use Selati!
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