Cider Cooked Apple, Onion and Cheddar Galette

📝 Ingredients

• Pastry:
• 165 g plain flour (plus extra to dust)
• 100 g polenta
• 1/2 tsp salt
• 165 g butter (chilled and cubed)
• few tbsp iced water
• 1 medium free-range egg (beaten, to glaze)
• Filling:
• 3 tbsp Baleia Extra Virgin Olive Oil
• 3 large onions (peeled and sliced)
• pinch of salt
• 4 eating apples. cored and sliced
• 300 ml dry cider (at room temperature)
• 300 g grated Kasselshoop Cheddar Cheese
• good pinch of cayenne pepper
• 1 1/2 tsp hot mustard powder
• 2 fresh thyme sprigs (leaves finely chopped, plus extra to garnish)

👨‍🍳 Instructions

1. 1Put the flour, polenta and salt in the bowl of a food processor and blitz a few times to combine
2. 2Add the butter and blitz until the mixture resembles breadcrumbs
3. 3Add the ice cold water a tablespoon at a time and blitz after each addition until the dough just comes together (you might not use all the water)
4. 4If you do not have a food processor, place the flour, polenta and salt in a bowl and mix with a spoon
5. 5Add the butter and rub the butter into the flour with your finger tips until it resembles breadcrumbs
6. 6Add the ice cold water bit by bit and use a knife to stir until the pastry just comes together (you might not use all the water)
7. 7Tip the pastry out onto a lightly floured work surface and bring it together quickly with your hands into a fat disc.
8. 8Wrap in cling film and chill for 2 hours
9. 9Prepare the filling by heating the oil in a large frying pan over a medium heat, add the onions and season with salt
10. 10Fry for about 30 minutes, stirring often, until the onions are soft and starting to caramelise
11. 11Add the apples and cider, turn up the heat and let it bubble for 15-20 minutes until the cider has evaporated
12. 12Spoon the mixture onto a plate to cool to room temperature
13. 13Heat the oven to 200 degrees C
14. 14Combine most of the cheese (leave a bit for sprinkling before baking), cayenne, mustard powder, thyme and onion mixture, season and mix gently until combined
15. 15Remove the chilled pastry from the fridge, unwrap, and place on a sheet of baking paper dusted with a bit of flour
16. 16Dust the pastry with a bit more flour and place another sheet of baking paper on top and roll the pastry out to a circle shape between the 2 sheets of baking paper
17. 17The edges of the pastry circle can be ragged
18. 18Remove the top sheet of baking paper and place the rolled out pastry and sheet of baking paper on a large baking tray
19. 19Spoon the cooled filling onto the centre of the pastry, leaving about a 3cm border around the edge
20. 20Carefully fold the edges of the pastry up around the filling, it will break a bit as you fold the edges up but just patch as you go. This is rustic pie.
21. 21Brush the pastry with beaten egg, then scatter the remaining cheese on top
22. 22Bake for 30 minutes until the pastry is golden and the cheese is bubbling
23. 23Leave to cool for 5 minutes and serve with a green salad and glass of good wine