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Ingredients

• For the crust: 325g all purpose flour
• 200g unsalted butter (frozen or very cold)
• pinch of salt
• 10 tbsps cold water
• 1 tbsp lemon juice
• milk
• For the filling: Nando’s Mild PERi-PERi Sauce
• 300g tomatoes mixed
• 100g goat’s cheese
• fresh thyme
• basil to garnish
• For the caramelised onion: 1 big onion
• 2 tbsps olive oil
• pinch of salt
• drizzle of balsamic vinegar

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.

Let the dough chill in the fridge for at least an hour.

Caramelised onions: Heat up the oil into a pan, then add the sliced onions and cook at medium heat without stirring.

Add salt and vinegar when the bottom of the pan turns brown and stir. Keep cooking and stir occasionally.

Lower the heat after 10 minutes and cook until caramelised. Set aside.

Assemble the galette: Preheat the oven to 200°C.

Combine goat’s cheese and thyme. Slice the tomatoes and mix with Nando’s Mild PERi-PERi sauce in a bowl, set aside.

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.

Spread the goat’s cheese filling leaving the edges clear. Add caramelised onion and sliced tomatoes mix.

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.

Garnish with more Nando’s Mild PERi PERi sauce and basil leaves. Serve and enjoy!