|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Christmas
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Christmas
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Caramelised shallot and goat’s cheese galette

by
Sally Abé
Caramelised shallot and goat’s cheese galette

PT1H15M

Share recipe

Ingredients

print recipe
shopping List
  • 500g of shortcrust pastry
  • 20 shallots, peeled and sliced
  • 1 tbsp of white wine vinegar
  • 2 tbsp of brown sugar
  • 100g of goat's cheese
  • 1 egg, beaten, to glaze
  • 1 sprig of thyme, to garnish
  • salad leaves
  • plain flour, for dusting
print recipe
shopping List

Method

print method
1
Preheat the oven to 180°C/gas mark 4
2
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
Share recipe
Sally Abé Profile Picture
Sally Abé

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.

You may also like

Lunch recipes
Recipe Collection
Savoury tart recipes
Recipe Collection
5 quick lunch ideas
by Tom Wildman
Goat's cheese
Recipe Collection
Shallot
Recipe Collection
Chicken, manchego and chorizo briouats
by Food Urchin
Puff pizzas
by Sally Abé
Savoury lattice pie, with butternut squash, leek, lemon and ricotta
by Food Urchin
Goats cheese, cranberry and walnut tart
by Helen Jessup
Root vegetable tarte Tatin
by Food Urchin

NAVIGATE

Home > Recipes > Savoury tart

© Great British Chefs 2020