Coinneach MacLeod’s beetroot and caramelised onion galette recipe

“I love making a galette – no tin, no perfect edges, just excellent ingredients brought together on a sheet of pastry,” says Coinneach MacLeod. “This one makes an ideal lunch, with slow-cooked onions for sweetness and depth, beetroot for earthiness and colour, and a little goat’s cheese to sharpen everything up. I know this recipe looks like it calls for a lot of onions, but this should be the perfect amount for your galette. Though sometimes I make double as I know I’m going to want some to top my burgers the next day!”

Coinneach MacLeod’s beetroot and caramelised onion galette recipe

Ingredients:
(Serves 4)

For the caramelised onions:
2tbsp vegetable oil
15g butter
750g onions, peeled, halved and finely sliced
Good pinch of salt
1tbsp water
1½tbsp soft brown sugar
1½tbsp balsamic vinegar

For the galette:
1 x 320g ready-rolled shortcrust pastry
250g cooked beetroot, thinly sliced
125g soft goat’s cheese
1tsp fresh thyme leaves (optional)
1 egg, beaten, for glazing
Olive oil, for drizzling
Salt and freshly ground black pepper

Method:

1. Begin with the onions. Set a large, wide frying pan over a low heat and add the oil and butter. Tip in the sliced onions with a good pinch of salt and stir well to coat. Add a tablespoon of water, cover with a lid and cook gently for eight to 10 minutes, stirring once or twice, until the onions have softened. Remove the lid and continue cooking slowly, stirring regularly, until the onions collapse and begin to take on colour.

2. Stir in the soft brown sugar and keep cooking gently for a total of 60 minutes, scraping up any sticky bits from the base of the pan as you go. Once the onions are deeply golden and jammy, stir in the balsamic vinegar and cook for a further two to three minutes until glossy. Remove from the heat and allow to cool slightly.

3. Heat the oven to 180°C fan/200°C/gas mark 6 and line a large baking tray with baking paper. Unroll the pastry onto the tray and, if needed, gently roll it into a rough circle about 30cm across. Spread a generous layer of the caramelised onions over the pastry, leaving a 3 to 4cm border clear around the edge. Arrange the beetroot slices on top, overlapping slightly, then season lightly with salt and black pepper.

4. Crumble or slice over the goat’s cheese and scatter with the thyme leaves, if using. Fold the edges of the pastry up and over the filling, pleating as you go to create a rustic border. Brush the exposed pastry with the beaten egg. Bake for 35 to 40 minutes, until the pastry is crisp and golden. Remove from the oven, drizzle lightly with olive oil and leave to cool for five to 10 minutes before slicing and serving.

Extracted from Hebridean Baker, A Scottish Christmas by Coinneach MacLeod. Published in hardback by Bonnier Books, priced £26. Photography by Susie Lowe. Available now.