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Category: Dinner

6 9 2018

Serve our delicious, buttery galette with a side of dressed mixed greens or peppery rocket for a great al fresco lunch or dinner option. Garnish with extra time sprigs to serve.

Tip: Make double the onion recipe and keep some in the fridge for cheese platters or pizza toppings! 

For the Caramelised Onion: 

  • 4 medium sized Pams Organic Onions, thinly sliced 
  • 1 tablespoon fresh thyme leaves 
  • 1 tablespoon Pams Brown Sugar 
  • 1 tablespoon Pams Balsamic Vinegar 
  • Pinch of salt  

For the Galette: 

  • 2 sheets Pams Flaky Puff Pastry 
  • 1 cup Pams Button Mushrooms, sliced 
  • 3-4 large heirloom tomatoes 
  • 100g goats cheese 
  • 1 Pams Free Range Egg, lightly beaten 
  • Handful thyme sprigs 


  1. Slice tomatoes and lay out on paper towels. Sprinkle with salt and place paper towels on top to absorb excess moisture.   
  2. Heat some olive oil in a saucepan over medium heat. Add onions and thyme, and cook, stirring often.  
  3. After 5 minutes, add sugar and salt. Continue to cook until the onions are a beautiful golden caramel colour – about 10 more minutes. 
  4. Lay the pastry on a sheet of baking paper on a long baking tray. Join the two sheets together by pressing two edges into each other to make a seam.  
  5. Spoon the onion mix onto the centre of the pastry, leaving a few centimeters around the edge. Arrange mushrooms and tomatoes on the onion, then crumble goats cheese generously over the top.  
  6. Roll the edges of the pastry over the filling and brush with egg wash.   
  7. Place in a pre-heated oven at 180°C and cook for 25-30 minutes until pastry is golden brown.  

Makes 4 servings.