his recipe was first published: November 2015 | Hells Belles’ Bites http://hellsbellesbites.com/
CARAMELISED CIDER ONION CHUTNEY
2 large red onions
Knob of butter
3 thyme sprigs
2 sprigs rosemary
1 tbsp balsamic vinegar
150 ml dry cider
1 tbsp soft brown sugar
1 packet ready-made shortcrust pastry
1 large pear
1 large apple
Squeeze of lemon
1/2 tbsp oil
Salt & pepper
2 thyme sprigs, leave picked
2 sprigs rosemary, finely chopped
150g blue cheese
50g walnuts, toasted
1 Finely slice the onions and place in a saucepan along with the butter. Cook for a couple of minutes on a medium heat until the onions have softened then add the remaining ingredients. When the sugar has completely melted, reduce the heat to a gentle simmer and cook for 10 – 15 minutes until thick and glossy. Set aside to cool.
2 Roll out the pastry on a floured surface to a 30cm circle of 1cm thickness. Place of a baking tray lined with parchment paper. Spoon on the cooled chutney leaving a 6cm boarder. Thinly slice the pear and apple and throw in a bowl long with the lemon, oil, salt and pepper and finely chopped herbs. Coat with the oil then arrange the slices on top of the chutney.
3 Top the fruit with the roughly chopped walnuts and crumbled cheese before folding in the excess pastry and brushing with an egg wash. Place in a preheated oven at 180/Gas 4 for 25 minutes, or until the pastry is cooked and golden.
Try and choose a less juicy variety of pear for this recipe to ensure there is not too much liquid in your galette.
Image and recipe by Helen Upshall [www.helenupshall.co.uk]
Get social with Hells Belles’ Bites