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Red Onion Galettes

If non-vegetarians are to eat these pretty puff pastry tarts, you can scatter some chopped anchovies over them before barbecuing to add extra piquancy.

Image of Red Onion Galettes

60-75ml/4-5 tbsp olive oil
500g/1 lb red onions, sliced
1 garlic clove, crushed
30ml/2 tbsp chopped fresh mixed herbs, such as thyme, parsley and basil
225g/8oz ready-made puff pastry
15ml/1 tbsp sun-dried tomato paste
Freshly ground black pepper
Fresh thyme sprigs, to garnish


Serves: 4


1. Heat 30ml/2 tbsp oil in a frying pan and add the onions and garlic. Cover and cook gently for 15-20 minutes, stirring occasionally, until soft but not browned. Stir in the herbs.

2. Divide the pastry into four and roll out each piece to a 15cm/6in round. Flute the edges, prick all over with a fork and place on baking sheets.

3. Chill the rounds, on the baking sheets, in the fridge for 10 minutes. Mix 15ml/1 tbsp of the remaining olive oil with the sun-dried tomato paste and spread over the pastry rounds, to within about 1cm/½in of the edge.

4. Spread the onion mixture over the pastry and season with pepper. Drizzle over a little oil, then place the baking sheets on a medium barbecue for 15 minutes, until the pastry is crisp. Serve hot, garnished with thyme sprigs.

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