Rustic galettes are simple to make, try this seedless grape recipe pared with sweet French onions, goat’s cheese and the flavors of fresh thyme. It’s perfect for a picnic or a no fuss dinner.

INGREDIENTS:

• 350g French onions quartered or small ones cut in half (red onions can be used as a substitute)

• 1 tbsp brown sugar

• 2 tbsp balsamic vinegar

• 300g seedless red grapes

• 4 cubes Meredith dairy marinated goats cheese 

• 1 sheet puff pasty thawed out (store bought)

• 4-5 sprigs fresh thyme

• Olive oil for cooking

METHOD:

1. Pre heat the oven to 180°.

2. Line a pizza tray or round flat baking tray with baking paper, set aside.

3. Add a good drizzle of olive oil to a fry pan on medium heat, add the onions and stir to coat. Allow the onions to sweat down until they become transparent (8-10 minutes) keep stirring to prevent burning.

4. Add the brown sugar and balsamic vinegar and stir through. Allow to cook for a further 5-8 minutes or until the balsamic has become sticky and thickened. Remove from the heat.

5. Toss 2/3 of loose grapes through the onions in the fry pan and stir to coat with the sticky reduced balsamic sauce. 

6. Lay the thawed out puff pastry onto the baking tray, it’s currently a rectangle shape and it needs to be a round circle. To achieve this cut 10cm off one end of the rectangle and add it to the long side with an over lap by 1cm. Gently press along the joined seam to join the pastry together. Now you have a square shape, using a sharp knife cut out a large circle.

7. Spread out the onion and grape mixture over the pastry, leaving a 6-7cm boarder from the edge of the pastry. 

8. Crumble up the goat cheese cubes into chucks and spread them over the top. Arrange the remanding grapes left in little bunches and a couple of sprigs of thyme.

9. Using a flat spatula gently lift up the pastry boarder and fold in 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 cold for a picnic.

Prep/cook : 45 minutes

Serve: 4 serves

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