This savoury Kanzi® apple galette is colourful, rustic and simple to prepare. The flavour combination of Kanzi® apples with sweet caramelised onions, goat’s cheese and fresh thyme is just divine. The perfect dish for a picnic or a no fuss dinner.

Prep/cook: 45 minutes

Serve: 4

INGREDIENTS

• 4 medium size Kanzi® apples (sliced into thin half-moons 5mm thick)

• 2 red onions (thinly sliced into half-moons)

• 1 tbsp brown sugar

• 2 tbsp balsamic vinegar

• 100g ash coated goat’s cheese

• 1 sheet puff pastry thawed out

• 4-5 sprigs fresh thyme

• 1 tbsp butter for cooking

• olive oil for cooking

• pinch of sea salt

METHOD

1. Preheat the oven to 180°C

2. Line a rectangular baking tray with parchment paper, set aside.

3. Add the butter to a frying pan on medium heat followed by the onions, stir to coat. Allow the onions to sweat until they become transparent (8-10 minutes), keep stirring to prevent burning.

4. Add the brown sugar and balsamic vinegar and stir through. Cook for a further 5-8 minutes or until the balsamic becomes sticky and thickened. Remove from the heat.

5. Toss the sliced Kanzi® apples together in a mixing bowl with ¾ of the thyme leaves, a good pinch of sea salt and a little drizzle of olive oil to coat.

6. Lay the thawed-out puff pastry onto the baking tray. Spread the caramelised onion mixture evenly over the pastry, leaving a 6-7cm border from the edge of the pastry.

7. Lay 5 slices of Kanzi® apples in the same direction, slightly overlapping each over. Then lay another 5 slices of the Kanzi® in a separate direction. Repeat this process until you have 3 by 4 rows.

8. Crumble up the goat cheese into chunks and spread over the top and in-between the Kanzi® apples. Spread the remainder of the thyme leaves over the top.

9. Using a flat spatula, gently lift up the pastry border and fold the pastry edges inwards over the top of the pie ingredients.

10. Bake for 28-30 minutes or until the pastry is lightly browning and puffing up.

11. Serve warm from the oven or enjoy later cold for a picnic.

Recipe credit –  Kanzi® apples

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.