Tomato and Caramelised Onion Galette with Coconut Labneh

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Ingredients

1/4 tsp salt

600g natural coconut yoghurt

2 brown onions, sliced

3 tbsp olive oil

Salt

1 tsp each cumin and caraway seeds

2 vine ripened tomatoes, sliced 5mm thick

1 tsp thyme finely chopped

1 clove garlic thinly sliced

1 tbsp olive oil

1 x 30cm circle short crust pastry

1 egg yolk

Pinch dried chili flakes, optional

Method

For the labneh, line a colander (preferably one with a high base) with two layers of wet and wrung out muslin or chux that overhang the rim of the colander. Place the colander on top of a large bowl, elevate it so the labneh is well above any liquid that drains out. Add the salt to the yoghurt and pour onto the muslin. Set aside, refrigerated for about 6 hours (the consistency of the yoghurt will become thicker and creamier).

Place the onions, olive oil, cumin, caraway seeds and a little salt in a small saucepan and cook over a medium heat, stirring until caramelised, about 10 minutes. Allow to cool.

Place the sliced tomatoes onto a paper towel and sprinkle with a little salt on both sides. Let them sit for 20 minutes to allow the moisture to drain. Pat dry with more paper towels.

Preheat an oven to 170C. Place the piece of puff pastry onto a lined baking tray. Spoon the onions in the centre leaving a 3cm border. Layer the tomatoes on top of the onions and sprinkle the chopped thyme, garlic a little black pepper on top and drizzle with olive oil.

 Fold the pastry edges up and around the tomatoes, pleating the corners as you go. Brush the pastry with the egg yolk and season the pastry with a little salt.

Cook in a preheated oven for 30-40 minutes until golden and crisp.

Serve with the coconut labneh and dried chili.

Recipe created by Tom Walton

tedy altree-williams