Monterey Onion Gallettes
Veg HT CD MC
Vegetarian Main Course
1 tbsp Olive Oil
400g/14oz Onions, thinly sliced
1 teasp sugar
Salt and Black Pepper
300g/11oz Puff Pastry
150g/5oz Monterey Jack Cheese,
1 teasp finely chopped rosemary leaves
Beaten Egg, to glaze
Mixed Salad leaves to serve
Heat the oil and butter in a saucepan add the onions and sugar, cover
over a low heat for 20 minutes stirring
from time to time until the onions
soft and caramelised. Allow to cool slightly then season to taste.
Preheat the oven to 200C, 400F, Gas Mark 6.
Roll the pastry out to 5mm/1/4 inch and cut into 4 equal squares then, using a
sharp knife, make an indentation around the edge to form a border about 2.5cm/1 inch wide, making sure not to cut all
the way through.
Place the squares on a baking sheet and pile
a quarter of the onions onto each
leaving the border clear. Sprinkle the cheese and rosemary over the top of the
then brush the border with the beaten egg.
Bake in the oven for 15 minutes
until well risen and golden. Serve
hot or cold with salad.
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