I’ve been totally inspired by some beautiful looking galettes I’ve been seeing on instagram lately, and as Autumn is upon us, I’ve been thinking about adding a few of these to our lunch and dinners as they’re a little more comforting. I usually spend quite a bit of time when making tarts, but doing galettes is so super simple, and precision does not matter one bit! Good news for us who are too busy to spend forever making tarts. I didn’t make the pastry for this one as I had a shop bought one in the fridge that was about to go off, which made the whole process even quicker. I was going to make some Cornish Pasties, but didn’t have all of the ingredients, so I thought I’d make this instead. Also, my son is able to eat these as you can control any salt, although there is a little in the pastry. My husband and I sprinkled feta on top of ours, but left it off of our sons as it would be too salty.
Love, Natalie x
1 Roll of Pastry (I used shortcrust)
1 Red onion, finely chopped
1 tbsp Olive Oil
Handful of Mushrooms
Handful of Cherry Tomatoes
Pinch of Thyme
Pepper, to taste
- Preheat the oven to 180°C. Put the chopped onion into a saucepan with the olive oil. Heat gently until cooked through and soft (around 5 minutes).
- Unroll the pastry into a large circle, transfer to a baking tray, and prick the base lightly with a fork. Add the onions, mushrooms, cherry tomatoes and thyme. Fold the edges towards the centre of the galette. Brush the edges with the beaten egg.
- Bake in the oven for 35-45 minutes, until the edges are golden and the pastry is cooked through.