For an easy lunch, Sally's recipe for a galette is a great option; it has very few ingredients and still gets crisp, crumbly shortcrust pastry without the need for blind baking. Sweet, caramelised shallots are a perfect match for the creamy goat's cheese in this savoury tart.
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Prepare the shallot filling for the galette. Place the sliced shallots in a hot non-stick frying pan and fry over a medium heat, stirring as often as possible
3
After approximately 10 minutes, the shallots will start to brown. When this happens, mix in the white wine vinegar and brown sugar and cook until the shallots are well caramelised and soft. Tip the contents of the frying pan into a bowl and leave for a few minutes to cool slightly
4
To make the galette, roll out the shortcrust pastry to a thickness of ½cm. Before you start rolling, cover the work surface with a light dusting of plain flour so the pastry does not stick
5
Cut out a large circle of pastry with a diameter of approximately 40cm and place on a baking tray. Spoon the cooked shallots into the centre of the circle and cover with the slices of goat’s cheese
6
Lift up one edge of the shortcrust pastry circle and fold it on to the shallots and goat’s cheese in the centre. Repeat this process of lifting and folding until there is a pleated border surrounding, but not completely covering, the filling. To make a neat circle, you will need to fold one pleat every 10cm or so
7
Using a pastry brush, lightly coat the pleated shortcrust pastry with beaten egg
8
Place the galette in the oven and bake for 45 minutes. Remove from the oven, garnish with thyme leaves and serve with mixed salad leaves on the side
After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.
Want the latest recipes straight to your inbox?
Sign up to the Great British Chefs Newsletter
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Caramelised shallot and goat’s cheese galette
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Caramelised shallot and goat’s cheese galette