Sperrin Blue Cheese Galette
A delicious Sperrin Blue Cheese, Sweet Potato & Pecan Galette
Equipment
- chefs knife
- large frying pan or skillet
- baking tray
- oven
Ingredients
- 1 each ready rolled short crust pastry sheet
- 75 grams Sperrin Blue Cheese
- 1 large red onion
- 2 tbsp olive oil
- 50 grams roughly chopped pecans
- 1 tbsp maple syrup
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 sprinkle salt
- 1 sprinkle ground pepper
Instructions
- Preheat oven to 200 degrees Celsius
- Thinly slice onion and sauté in 1 tablespoon of olive oil until sweetened and beginning to caramelise.
- Slice sweet potato wafer thin. Toss with the sauteed onion, rosemary, sage, maple syrup, and 1 tablespoon of olive oil. season with salt and pepper.
- Lay pastry sheet out on a baking tray. Pour mixture onto the sheet.
- Sprinkle the nuts and Sperrin Blue Cheese over the mixture.
- Fold the edges of the pastry just over the edges of the mix to form a rough open faced tart.
- Bake in the oven at 200 degrees C for about 30 minutes until pastry is golden brown.
- Serve & enjoy with a fresh side salad of your choice.