Ingredients
The dough
flour
200g
7oz
0.80cup
13.40tbsp
butter
140g
4.90oz
0.56cup
9.38tbsp
salt
1g
0.04oz
0.07tbsp
sugar
15g
0.53oz
1tbsp
ice cold water
7g
0.24fl oz
vinegar
7g
0.24fl oz
The filling
cream cheese
50g
1.75oz
3.35tbsp
red onion
3pc
hard cheese
30g
1.05oz
2tbsp
olives
50g
1.75oz
3.35tbsp
balsamic vinegar
thyme
pine nuts
25g
0.88oz
1.68tbsp
Method
- Combine the flour, sugar, salt with ½ part of butter (pre-cut into pieces). Knead into small crumbs.
- Add the second half of the cold butter. Knead into large crumbs, add ice cold water mixed with vinegar.
- Cover the dough with cling film, and refrigerate for at least 2-3 hours.
- Form a circle on baking paper, rolling out the dough to a thickness of 2-2.5mm.
- Apply cream cheese (in a circle, leaving 2.5-3 cm around the edges).
- Sprinkle with grated hard cheese.
- Spread the pre-baked onions (at 347F | 175C for 20 minutes, with salt, pepper, balsamic vinegar and olive oil), olives and a few sprigs of thyme.
- Bake the galette at 347F (175C) for 30 minutes.
- Garnish with fresh thyme sprigs, sprinkle the still hot galette with grated hard cheese and pine nuts.
