Galette is the French term for a flat, round pastry or cake. The galettes here are made from wholemeal scone dough flavoured with a little Parmesan cheese. They make a delicious base for a tomato, basil and pine nut topping. Serve as a snack or starter, or as a light lunch with a mixed leaf salad. They're also good cold.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
For caramelised onion galettes, cook 500 g (1 lb 2 oz) thinly sliced red onions in 1½ tbsp extra virgin olive oil over a low heat, partly covered and stirring occasionally, for about 10 minutes. Add 2 tsp balsamic vinegar and 1 tsp soft light brown sugar. Gently cook for a further 4–5 minutes, stirring frequently, until very soft. Remove from the heat and stir in 30 g (1 oz) chopped dry-packed sun-dried tomatoes. Season with pepper to taste. Make the galette bases, adding 2 tsp chopped fresh thyme to the dry ingredients, and rubbing in only 15 g (1/2 oz) butter and 55 g (2 oz) crumbled feta cheese; omit the Parmesan cheese. Spoon the onion mixture on top of the galettes and bake in a preheated 220ºC (425ºF, gas mark 7) oven for 10–12 minutes or until risen and golden brown.
Wholemeal flour contains more B vitamins, iron, selenium and zinc than white flour, but used on its own makes heavy pastry and scone mixtures. Mixing wholemeal and white flour produces a lighter result. * Apart from its culinary uses, basil is prescribed by herbalists as a natural tranquilliser and to help relieve cramps, upset stomachs and flatulence.
copper * A, B1, E, niacin, calcium, iron, potassium, selenium, zinc