Recipes By Falcon Range Cookers

Tomato & Caramelised Onion Galette

Recipe / Falcon

Serves: 6

Pastry

1½ cups plain flour

¼ tsp salt

150g cold unsalted butter, diced

2 tbsp cold water

650g mixed-colour cherry tomatoes, halved

Salt & pepper, to taste

50g unsalted butter

3 red onions, halved & thinly sliced

4 cloves garlic, chopped

¼ cup balsamic vinegar

1 tbsp honey

1 egg, beaten

125g fresh mozzarella, torn

Extra-virgin olive oil, to serve Fresh basil leaves, to serve

For the pastry, place flour, salt and butter in a food processor and pulse until butter is the size of peas. Add water and pulse again until dough just comes together. Wrap and refrigerate for 30 mins to chill.

Meanwhile, toss the tomatoes with half a teaspoon of salt and set aside for 15 mins.

Heat butter in a large frying pan over medium heat. Once foaming, add onions and garlic and season with salt and pepper. Cook, stirring occasionally, for 15 mins until the onion is soft.

Add vinegar and honey and cook for a further 5 mins, until dark and caramelised. Remove from heat and cool to room temperature.

Preheat oven to 180°C and place a round baking tray in the oven to heat up.

Roll the dough out onto a large sheet of baking paper to a rough 30cm circle. Use a round tray or plate as a guide and trim the edges of the pastry.

Spread the onions around the base, leaving a 4–5cm border.