Caramelised onion galette
Ingredients
- 2 sheets of puff pastry
- 5 onions, sliced
- 2½ tbsp maple syrup
- 2 tbsp olive oil
- ¾ tsp curry powder
- ¼ tsp salt
- 1 tbsp sesame seeds
- 10g dill
- 10g basil
- 1 tsp lemon juice
- Chilli flakes
- 300g silken tofu
- 40g white miso paste
- 2 tbsp olive oil
- 2 tsp onion granules
- 2 garlic cloves, roughly chopped
- ½ tsp curry powder
- ⅛ tsp ground nutmeg
- ¼ tsp fine salt
- Black pepper
Steps
- Defrost the puff pastry sheets ahead of time.
- Heat the oven to 200°C and unroll the pastry onto a baking tray.
- Put ingredients from tofu to black pepper in a blender and blitz until completely smooth.
- Toss onion in a bowl with the maple syrup, olive oil, curry powder, salt and pepper and set aside.
- Spoon the tofu béchamel on to the pastry, then spread it out leaving a 2cm rim around the edges.
- Spread out the onions on top of the béchamel.
- Fold the rim of the pastry up and over edges, then brush the exposed pastry with oil.
- Sprinkle sesame seeds and flaked salt over the rim, pushing the seeds into the pastry so they stick.
- Bake for 10 minutes, then remove from the oven and turn down the temperature to 180°C.
- Spread the onions out again. Drizzle with oil and return to the oven until the rim is puffed and a deep, golden brown.
- Mix the herbs with the lemon juice, a drizzle of oil and a pinch of salt.
- Arrange the herbs over the top of the galette, sprinkle with chilli flakes and serve.