#Goat’s Cheese Bacon and Spinach Caramelised Onion Galette recipe

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Goat’s Cheese, Bacon and Spinach Caramelised Onion Galette

On a chill and grey Winter day, a Goat’s Cheese, Bacon and Spinach Caramelised Onion Galette fragrant with herbs, cheesy and topped with crispy bacon, is exactly the hearty and simple dinner one craves. It has everything to cheer and warm one’s up! Happy Tuesday!

Ingredients (serves 4):

1 tablespoon unsalted butter

1 tablespoon Rosemary Olive Oil

2 onions

2 red onions

1 fluffy sprig fresh thyme

1 tablespoon apple cider vinegar

1 tablespoon pure local honey

2 cups fresh baby spinach, rinsed and spin-dried

¼ teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly cracked black pepper

450 grams/1 pound Rosemary and Cheddar Pastry

4 rashers smoked streaky bacon

90 grams/3 ounces soft goat’s cheese (such as Selles-sur-Cher or Saint-Marcellin)

1 large egg yolk

Melt butter with Rosemary Olive Oil in a large, nonstick skillet over medium-high heat. Peel and finely slice onions and red onions, and add to the hot skillet. Cook, stirring often to coat in butter and oil, until onions are softened and start browning, about 8 minutes. Remove thyme leaves from their sprig, and stir into the onions. Cook, a couple of minutes. Deglaze with apple cider vinegar. Stir in honey, and cook a couple of minutes more, until caramelised. Stir in baby spinach until just wilted. Season with fleur de sel and black pepper. Remove from heat and let cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Onto a lightly floured surface, roll Rosemary and Cheddar Pastry out into a large circle, roughly 30cm/12″. Transfer Pastry circle onto prepared baking tray.

Spoon spinach caramelised onions onto the Pastry, making sure to leave out any leftover moisture, and spread out in an even layer, leaving out about 2cm/0.80″ on the edges.Then, liberally scatter bits of smoked streaky bacon and chunks of goat’s cheese all over. Fold the edges of the Pastry over the spinach caramelised onions.

Lightly beat egg yolk, and brush the edges of the Pastry circle with it.

Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes, until the Pastry is beautifully golden brown.

Serve Goat’s Cheese, Bacon and Spinach Caramelised Onion Galette immediately, with dressed lettuce and a full-bodied red wine, like a good Bordeaux or Western Australian Shiraz.