Five Cheese Fig Galette

Flaky puff pastry, jammy figs, caramelised onions and FIVE CHEESES - this is a summer dish you really must try.

It also happens to be easy to make and if you caramelise the onion ahead of time (it will keep for a day or two in the fridge) this dish becomes a entirely effortless - just a process of assembling everything and sticking it in the oven.

Serve it with a zingy side salad (ideally one with a sharp vinaigrette to cut through all that delightful cheese).

Five Cheese Fig Galette

Serves 6

Ingredients

One portion of frozen puff pastry (about 370g), thawed and cut into two rectangles, measuring approximately 17cm x 27cm

2 Tbsp whipping cream (or milk)

1 brown onion, thinly sliced

1 Tbsp olive oil

1 tsp balsamic vinegar

A pinch of salt

1⁄2 cup of 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

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 a little 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.

Cook in the oven at 180 ̊C 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 at 180 ̊C 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.

Want more recipes?

This recipe is a sneak peak from my cookbook Pinch Dash Glug: Summer/Autumn

If you enjoyed it you’ll love the cookbook, which is filled with delicious recipes to make the most of our seasonal ingredients through summer and autumn.

Grab a copy below (in print or digital) and get cooking!

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