Caramelised onion and goat’s cheese galette

Method

1. Sift the plain flour and salt into a large mixing bowl, then coarsely grate the frozen butter on top – hold the butter by its wrapper to stop the heat of your fingers melting it. Dipping the butter into the flour also makes it easier to grate.
2. Using a palette knife, mix the grated butter into the flour (don’t use your hands as the warmth will soften the butter too much). Once the butter is completely coated in the flour, add 5 tbsp cold water to the bowl. Start to bring the pastry together with the palette knife, then quickly finish it off with your hands.
3. Slightly flatten the pastry into a disc and wrap in cling film. Chill for at least 1 hour, but ideally for 12 hours or up to 24.
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4. Meanwhile prepare the filling. In a large deep frying pan, melt the butter over a low heat, add the onions and fry over a medium heat for 15 minutes (there are a lot of onions but they will cook down). After 15 minutes, add the balsamic vinegar, redcurrant jelly and thyme. Gently cook for 30-40 minutes on a low-medium heat, stirring regularly, until completely soft and caramelised. If the onions become too sticky and start to catch, add a splash of water. Leave to cool.
5. When ready to bake the tart, heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry into a rough 30cm square. Put on a non-stick baking sheet and spoon the caramelised onions into the centre, leaving a 4cm border around the edge. Crumble over the goat’s cheese, then fold over the pastry edges. Brush the exposed pastry with the egg and cream glaze, then chill for at least 30 minutes. Just before baking, re-glaze, then bake for 35-40 minutes until golden and crisp.