Spring Onion & Cheddar Galette Recipe
Experience maximum flavour with this galette, perfect for sharing at your next gathering.
What you'll need
SERVES 4
1 block of puff or shortcrust pastry.
150g ricotta.
75g Fortnum’s Waxed Cheddar Truckle, grated or chopped.
2 tbsp Fortnum’s Caramelised Onion Marmalade.
1 bunch spring onions, ends and outer layers removed.
1 tablespoon olive oil.
1 egg, beaten.
Salt and freshly ground black pepper.
What to do
1. Remove the pastry from the fridge 10 minutes before using it. In a medium bowl, mix the ricotta and cheddar cheese, then season with salt and pepper. Preheat the oven to 220°C (Fan 200°C / Gas 6).
2. Cut the spring onions in half lengthwise from root to tip, then trim them to 12cm in length. Toss with olive oil, salt, and pepper.
3. Lightly flour a large piece of greaseproof paper and roll out the pastry to the thickness of a £1 coin. Trim the edges of the pastry so you have a large (approximately 30cm) circle.
4. Spread the caramelised onion marmalade onto the pastry, leaving a 3cm border, then evenly spread the ricotta mixture over it. Arrange the spring onions in a circular pattern, with the white ends meeting in the center and the green ends pointing outwards.
5. Fold the edges of the pastry over the ends of the spring onions, then brush the crust with beaten egg.
6. Fold the edges of the galette inwards over the ends of the spring onions, then brush the edge of the tart with the beaten egg.
7. Use the greaseproof paper to lift the galette onto a large baking tray. Bake for 10 minutes, then cover the center with foil to prevent the onions from browning too quickly.
8. Reduce the oven temperature to 200°C (Fan 180°C / Gas 5) and bake for another 10-15 minutes, until the ricotta mixture is warmed through and the crust is golden brown.
9. Stand for a few minutes before serving warm with a seasonal salad.
Inspiration
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