Onion and Anchovy Galette

Cook Time 1 hour 30 minutes plus chilling

Servings 6

Ingredients

2 tbsp extra virgin olive oil

2 large onions, finely sliced

3 sprigs of thyme

15g Parmesan

10 good quality anchovy fillets

1 egg yolk

Pastry

200g biscuit, pastry & cake plain flour

200g sour cream

1 tbsp water, or a little more if needed

Pinch of salt

Method

Sift flour into a bowl and then add salt. Make a well in the centre and add the sour cream. Begin to incorporate with a spoon, add a tablespoon of water and then use your hands to form a ball of dough. Flatten out into a disc and cover with cling film. Refrigerate for 1 hour.

While the pastry is resting, heat oil in a sauté pan and add the onions, thyme and pinch of salt. Cook for 5 minutes to soften then place the lid on and cook for 20 minutes to caramelise and soften even more, stirring regularly. Cool to room temperature.

Preheat the oven to 190°C.

Roll pastry onto a lightly floured surface into a rough circle that’s about 28 cm wide. Spread the cooled onion mixture, discarding thyme sprigs and leaving a 3 cm border. Fold the edges towards the centre, roughly pleating the pastry over but leaving the centre exposed. Brush pastry with egg and generously grate over the parmesan. Bake in the oven for 45 - 50 minutes or until golden. Cool for 15 minutes before laying over anchovies and extra grated parmesan.