Few dishes feel as effortlessly impressive as a galette. A crisp, buttery pastry filled with sweet caramelised onions and roasted tomatoes lets Lard Ass Roasted Garlic Cultured Butter shine at every stage, from the flaky crust to the rich filling. It's equally at home served warm for lunch, alongside a salad for dinner or sliced as part of a grazing table.
PASTRY
250g plain flour
½ tsp sea salt
150g cold Lard Ass Roasted Garlic Cultured Butter, cubed
4–6 tbsp iced water
FILLING
50g Lard Ass Roasted Garlic Cultured Butter
2 large brown onions, thinly sliced
1 tsp brown sugar
2 tsp balsamic vinegar
250g cherry tomatoes, halved
80g grated gruyère
2 tbsp finely grated parmesan
1 tbsp fresh thyme leaves
1 egg, lightly beaten
Freshly cracked black pepper
METHOD
To make the pastry, combine the flour and sea salt in a large bowl. Rub the cold Lard Ass Roasted Garlic Cultured Butter through the flour until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining.
Add the iced water, one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disc, wrap and refrigerate for 30 minutes.
Meanwhile, melt the 50g of Lard Ass Roasted Garlic Cultured Butter in a large frying pan over medium heat. Add the onions and cook gently for 20–25 minutes, stirring occasionally, until soft and deeply golden.
Stir through the brown sugar and balsamic vinegar and cook for a further 2 minutes. Remove from the heat and allow to cool slightly.
Preheat the oven to 200°C (180°C fan). Line a large baking tray with baking paper.
Roll the chilled pastry into a rough circle about 35cm wide and transfer to the prepared tray.
Scatter the gruyère over the pastry, leaving a 5cm border around the edge. Spoon over the caramelised onions, then arrange the cherry tomatoes cut side up. Sprinkle with the parmesan, thyme and a little freshly cracked black pepper.
Fold the pastry border over the filling, pleating as you go. Brush the pastry with the beaten egg.
Bake for 40–45 minutes, or until the pastry is crisp and deeply golden and the tomatoes are lightly roasted.
Allow the galette to rest for 10 minutes before slicing and serving.
TIPS
Keep the Lard Ass Roasted Garlic Cultured Butter cold when making the pastry. Small pieces of butter create a beautifully flaky crust.
Leaving a border around the edge allows the galette to be folded easily without the filling escaping.
Serve warm with a crisp green salad or as part of a grazing table with cured meats and cheeses.
