Slow Roasted Foldover Tarts

Serves4

Prep Time20 mins

Cook Time40 mins

Chilling Time (crust)60 mins

Ingredients

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1
Crust: Grate the frozen butter into the flour and combine all the ingredients by hand until you get a crumbly consistency, then put it on a floured surface and work with your hands until you get a nice dough.
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2
Let the dough chill in the fridge for at least an hour.
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3
Caramelised onions: Heat up the oil into a pan, then add the sliced onions and cook at medium heat without stirring.
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4
Add salt and vinegar when the bottom of the pan turns brown and stir. Keep cooking and stir occasionally.
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5
Lower the heat after 10 minutes and cook until caramelised. Set aside.
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6
Assemble the galette: Preheat the oven to 200°C.
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7
Combine goat’s cheese and thyme. Slice the tomatoes and mix with Nando’s Mild PERi-PERi sauce in a bowl, set aside.
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8
On a floured work surface, roll out the pastry until you obtain a 30 - 35 cm disc. Loosely shape the dough in the form of a heart.
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9
Spread the goat’s cheese filling leaving the edges clear. Add caramelised onion and sliced tomatoes mix.
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10
Close the galette by folding the edges over the tomatoes and pinching the joints. Brush the crust with milk and bake for 40 minutes or until golden brown.
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11
Garnish with more Nando’s Mild PERi PERi sauce and basil leaves. Serve and enjoy!