Caramelised Onion, Goat Cheese and Za'atar Galette

• olive oil↗3 tbsp tbsp
• white onion↗4 medium-large

  halved and thinly sliced

• apple cider vinegar↗2 tbsp tbsp
• soft light brown sugar↗2 tbsp tbsp
• dried chili↗pinch of
• za'atar↗1 tbsp tbsp
• soft goat cheese↗120g g
• thyme sprigs↗4

  leaves only

• wheat flour↗300g g

  plus a little extra for dusting

• butter↗150g cold g

  cut into small pieces

• egg↗1 medium

  plus 1 yolk for glaze (egg white frozen for another recipe)

• za'atar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Start by making the dough – it can be prepared a few days ahead if you wish. Pour the flour into a large bowl, add the butter and a generous pinch of salt. Rub the butter into the flour with your fingertips until you get a wet, sandy texture. Add the egg and 1 tbsp cold water, whisk with a fork, then incorporate the egg into the butter crumbs until the dough comes together, adding a little more water if it seems dry. Do not over‑work the dough or it will become tough. Shape the dough into a disc, wrap in parchment or a wax cloth, then chill until ready to use. It can be stored frozen for up to three months.

2. 2

   Now prepare the filling. Heat the oil in a large frying pan over low‑medium heat, add the sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until the onion is soft, about 10‑15 minutes. Add the vinegar, sugar and chili and cook another 5‑10 minutes until the onion becomes sticky and caramelised. Add 1 tbsp za'atar. Remove from heat and let cool.

3. 3

   Take the dough out of the fridge. If it is very firm, let it sit at room temperature for 30 minutes to make rolling easier. Preheat the oven to 200°C/180°C fan/gas 6, placing a baking sheet on the middle rack to preheat. Lay a large sheet of baking parchment (about the size of the baking sheet) on the work surface and dust with a little flour. Roll the dough on the parchment into a circle about 32 cm in diameter and as thick as a £1 coin.

4. 4

   Spread the caramelised onions over the centre of the dough, leaving a 1 cm border around the edge. Break off small pieces of goat’s cheese and scatter them over the onions, then add the thyme leaves.

5. 5

   Fold the edge of the dough inward, creating a border around the galette while leaving the onion filling exposed. Brush the pastry with egg yolk and sprinkle the remaining za'atar over the crust. Remove the tray from the oven and place the parchment sheet with the galette on top. Return to the oven and bake for 40 minutes until golden‑brown. Let cool 5‑10 minutes before serving.