Brie and caramelised onion galette

DifficultyIntermediate

Who doesn't like a baked cheese? There is nothing nicer to indulge in than rivers of rich earthy brie cheese oozing out of buttery pastry melting together with sweet caramelised onions and then moped up with crusty bread, serve on it's own or with some sharp tangy pickles on the side.

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Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Pastry
 80 g Plain flour
 40 g Wholemeal flour
 ½ tsp Salt
 ½ tsp Sugar
 1 tsp Dried Thyme
 90 g Salted butter - Fridge cold and cut into small dice
 2 tbsp Sour cream
 45 ml Iced cold water
 1 Egg yolk for the pastry wash
You will also need:
 1 Whole round brie - Approx. 8inch
 ½ Jar of caramelised onions - approx. 125g
 3 tbsp Mustard of your choice - I used Dijon but English, whole or German would be equally as nice

First make the pastry:
1

Mix the flours, salt, sugar and thyme in a bowl.

2

Add the butter and incorporate it into the flour lightly squishing it so that you have chunks throughout the dough, do not overwork it, this is what will make the pastry flaky.

3

Add the water a table spoon at a time until it all comes together in one big sticky shaggy mess, it will be quite wet but don't panic and don't be tempted to knead it.

4

Transfer the dough to a floured surface and then roll it out into a rectangle about 28cm x 18cm. Fold the longer ends in towards each other, so they meet in the centre, then roll over once with a rolling pin. Fold in the shorter ends in the same way and then roll out once again, then fold in half so that you’re left with a square. Wrap in clingfilm and refrigerate for 30 minutes or indeed longer if you have done this in advance.

When you are ready to assemble and bake:
5

Heat up your oven to 200c/180c Fan

6

Remove the pastry and on a well floured surface roll it out to a circle approx. 28cm in diameter, this will give you 3 inches extra around your brie, which should be enough to fold it over the top, once you have done this lift it onto an oven tray lined with baking paper.

7

Place your brie onto the pastry in the middle and very light score around it so you know where the brie will be placed and set the brie aside.

8

On your scored circle spread 1 1/2 tbsp of your chosen mustard and on top of that half of your caramelised onions, then place the brie on top.

9

On top of your brie spread over the remaining mustard and finish with the other half of the onions.

10

Bring the pastry up and over the brie to wrap it up making little folds as you go to help it fit.

11

Whisk your egg yolk with one tablespoon of water and brush the pastry all over.

12

Bake in the centre of your oven for 25-30 minutes until golden brown all over, rotating the tray in the oven half way through.

13

Remove the galette from the oven and as tempting as it is to tuck in, let it rest for 5 minutes, don't panic the brie will still be perfectly runny.

14

ENJOY!

Ingredients

Pastry
 80 g Plain flour
 40 g Wholemeal flour
 ½ tsp Salt
 ½ tsp Sugar
 1 tsp Dried Thyme
 90 g Salted butter - Fridge cold and cut into small dice
 2 tbsp Sour cream
 45 ml Iced cold water
 1 Egg yolk for the pastry wash
You will also need:
 1 Whole round brie - Approx. 8inch
 ½ Jar of caramelised onions - approx. 125g
 3 tbsp Mustard of your choice - I used Dijon but English, whole or German would be equally as nice

Directions

First make the pastry:
1

Mix the flours, salt, sugar and thyme in a bowl.

2

Add the butter and incorporate it into the flour lightly squishing it so that you have chunks throughout the dough, do not overwork it, this is what will make the pastry flaky.

3

Add the water a table spoon at a time until it all comes together in one big sticky shaggy mess, it will be quite wet but don't panic and don't be tempted to knead it.

4

Transfer the dough to a floured surface and then roll it out into a rectangle about 28cm x 18cm. Fold the longer ends in towards each other, so they meet in the centre, then roll over once with a rolling pin. Fold in the shorter ends in the same way and then roll out once again, then fold in half so that you’re left with a square. Wrap in clingfilm and refrigerate for 30 minutes or indeed longer if you have done this in advance.

When you are ready to assemble and bake:
5

Heat up your oven to 200c/180c Fan

6

Remove the pastry and on a well floured surface roll it out to a circle approx. 28cm in diameter, this will give you 3 inches extra around your brie, which should be enough to fold it over the top, once you have done this lift it onto an oven tray lined with baking paper.

7

Place your brie onto the pastry in the middle and very light score around it so you know where the brie will be placed and set the brie aside.

8

On your scored circle spread 1 1/2 tbsp of your chosen mustard and on top of that half of your caramelised onions, then place the brie on top.

9

On top of your brie spread over the remaining mustard and finish with the other half of the onions.

10

Bring the pastry up and over the brie to wrap it up making little folds as you go to help it fit.

11

Whisk your egg yolk with one tablespoon of water and brush the pastry all over.

12

Bake in the centre of your oven for 25-30 minutes until golden brown all over, rotating the tray in the oven half way through.

13

Remove the galette from the oven and as tempting as it is to tuck in, let it rest for 5 minutes, don't panic the brie will still be perfectly runny.

14

ENJOY!

Brie and caramelised onion galette

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