GOAT’S CHEESE, THYME AND ONION MARMALADE GALETTE

This makes a fantastic vegetarian lunch. If you don’t have the time to roast the peppers and make the onion marmalade, use shop-bought, but buy the best that you can. Allow the galette to cool slightly before slicing it and serving warm with salad.

Serves 6

2 red peppers, halved and deseeded 1tbsp olive oil Salt and freshly ground black pepper A little plain flour, to dust 320g packet of ready-rolled puff pastry 2 x 150g tubs of soft goat’s cheese 1tbsp fresh thyme leaves, plus a few sprigs to garnish

1 egg, beaten

For the onion marmalade

2tbsp olive oil

3 large onions, sliced 1tbsp caster sugar 1tbsp balsamic vinegar

Preheat the oven to 200°C/ fan 180°C/gas 6. Arrange the peppers cut side down on a baking sheet, drizzle the oil over, and season with salt and freshly ground black pepper. Roast for 25-30 minutes or until blackened. Transfer the peppers to a polythene bag, seal, and set aside.

Meanwhile, make the onion marmalade. Heat the oil in a non-stick frying pan over a high heat, add the onions, and

fry for 3 minutes or until starting to soften. Sprinkle in the sugar and vinegar and season with salt and freshly ground black pepper. Cover with a lid, lower the heat, and cook for 20-30 minutes or until the onions are soft. Set aside to cool.

Pop a baking sheet in the oven to get hot. Lightly flour a piece of baking parchment and roll the pastry out into a 23 x 33cm (9 x 13in) rectangle. Prick the base with a fork, leaving a border of 5cm (2in). Spread the cheese inside the border, scatter over the thyme, and spoon the onion marmalade on top. Peel the peppers, cut into strips, and scatter over the top. Brush the border with beaten egg.

Transfer the baking parchment and galette to the baking sheet and bake for 20-25 minutes or until the pastry is golden. Garnish with thyme sprigs.