And yet another recipe that undeservedly had to wait for quite some time until it was published. I don't really know why. I really liked it because, well, honestly, what's not to like? It contains five of my alltime favourite ingredients which are fried onions, balsamic vinegar, goat's cheese, white wine and puff pastry, aaand it's a very quick recipe, too, which is always an advantage.
This would be perfect on a warm summer's night on a balcony overlooking Paris, with a glass of Bordeaux in your hand and your favourite person next to you. Failing that, your kitchen and some French music from the stereo will do, too.
Balsamic onion and goat's cheese galette
3 rectangular sheets of puff pastry
150 g/0.6 cups soft goat's cheese
3 large onions (i used 2 red and a white one)
1 Tbsp Crema di balsamico
Some white wine
A few rosemary twigs
Salt and pepper
Chop the onions. Heat some oil in a frying pan and fry the onions until soft and translucent. Add a pinch of salt and pepper and the crema di balsamico (you can also use regular balsamic vinegar). Give it a good stir, then remove from heat.
Preheat your oven to 200° C/390° F.
On a flat surface, roll out the puff pastry until you have a round disk about 30 cm/12 inches in diameter. Transfer it to a baking tray. Crumble the goat's cheese onto the pastry, leaving some space around the edges for folding. Put the onions on top and fold in the edges. Brush the edges with egg wash and pour some white wine over the filling.
Pop it into the oven and bake for 20-25 minutes.
If it were physically and legally possible to marry a dish, this would be the one. (Although I would frequently cheat on it, starting at the wedding banquet. But I would always come back.)