Five Cheese Fig Galette

Five Cheese Fig Galette

Serves 6

Ingredients

One portion of frozen puff pastry (about 370g)

2 Tbsp pouring cream (or milk)

1 brown onion, thinly sliced

1 Tbsp olive oil

1 tsp balsamic vinegar

A pinch of salt 1⁄2 cup gouda, coarsely grated

1⁄2 cup parmesan, coarsely grated

1⁄2 cup pecorino, coarsely grated

1⁄2 cup bocconcini balls, each cut in half

2 Tbsp blue cheese (such as gorgonzola)

5 large figs, torn into quarters or thirds

Method

Preheat your oven to 180 ̊C conventional (160 ̊C fan forced).

Cut the puff pastry into two rectangles measuring approximately 17cm x 27cm. Take each rectangle of puff pastry and, using a sharp knife, score a border of about 3cm around the edges. Prick the centre of the puff pastry, leaving the border untouched. Brush the pouring cream (or milk) around the border, then

place a sheet of baking paper in the centre of each rectangle, weighing it down with baking weights.

Bake in the oven for 15-20 minutes. The border of the puff pastry should start to rise up in flaky layers. Remove the baking paper and baking weights from the centre of the pastry and return to the oven for another 15 minutes, until the pastry starts to brown. If the centre of the pastry starts to rise up, tap it back down with the back of a spoon.

Put the onion, olive oil, balsamic vinegar and salt in a frying pan and fry on moderate heat until the onion goes soft and translucent and starts to caramelise.

Spread a layer of caramelised onion in the centre of each
puff pastry rectangle. Spread the gouda, parmesan, pecorino, bocconcini, blue cheese and figs evenly across both pastry rectangles, then bake in the oven for 15-20 minutes, until the figs start to look soft and jammy, and the cheese has melted and started to brown.

Cut each rectangle into thirds and serve with a side salad.

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