Kanzi apple, caramelised onion and goat’s cheese galette
By Kanzi® Apple
This rustic savoury Kanzi® apple galette is the perfect dish for a picnic or a no fuss dinner.
Preparation and cooking: 45 mins
- 4 medium size Kanzi® apples (sliced into thin half-moons 5mm thick)
- 2 red onions (thinly sliced into half-moons)
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 100g ash coated goat’s cheese
- 1 sheet puff pastry thawed out
- 4-5 sprigs fresh thyme
- 1 tbsp butter for cooking
- olive oil for cooking
- pinch of sea salt
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Pre heat the oven to 180C.
Line a rectangular baking tray with parchment paper, set aside.
Add the butter to a frying pan on medium heat, followed by the onions, stir to coat. Allow the onions to sweat until they become transparent (8-10 minutes), keep stirring to prevent burning.
Add the brown sugar and balsamic vinegar and stir through. Cook for a further 5-8 minutes or until the balsamic becomes sticky and thickened. Remove from the heat.
Toss the sliced Kanzi® apples together in a mixing bowl with ¾ of the thyme leaves, a good pinch of sea salt and a little drizzle of olive oil to coat.
Lay the thawed-out puff pastry onto the baking tray. Spread the caramelised onion mixture evenly over the pastry, leaving a 6-7cm border from the edge of the pastry.
Lay 5 slices of Kanzi® apples in the same direction, slightly overlapping each over. Then lay another 5 slices of the Kanzi® in another direction. Repeat this process until you have 3 by 4 rows.
Crumble up the goat cheese into chunks and spread over the top and in-between the Kanzi® apples. Spread the remainder of the thyme leaves over the top.
Using a flat spatula, gently lift up the pastry border and fold the pastry edges inwards over the top of the pie ingredients.
Bake for 28-30 minutes or until the pastry is lightly browning and puffing up.
Serve warm from the oven or enjoy later cold for a picnic.