This simple but delicious bake really makes the most of the dry heat in the oven and cooks directly on the oven floor to make sure you end up with incredible pastry!
For the Pastry;
- 200g Plain Flour
- Pinch of salt
- 120g Butter, diced
- 1 Egg, beaten
- Water to bind
For the Filling;
- 1 Confit Duck Leg
- 1 Pear, cored and cut into 6 wedges
- 1 Red Onion, peeled and cut into 6 wedges
- 1 tbsp Walnuts, chopped
- 2 tsp Picked Thyme Leaves
- 1 tbsp English Mustard
- 60g Blue Cheese
Firstly fire up your wood fired oven to it’s optimum temperature and allow to cool to 200°c.
To make the pastry, start by putting the flour, salt and diced butter in a bowl, and begin to rub together with your fingertips until the mix resembles breadcrumbs.
Next, add the beaten egg and incorporate that into the dough before gradually adding water (a teaspoon at a time) until your dough is smooth. Cling film, and fridge for at least 2 hours, preferably overnight. If making before hand, remove from the fridge for around an hour before attempting to roll it out!
Place the pear, onion, walnuts and thyme into a bowl, drizzle with olive oil, season and toss together.
Next, on a floured surface, roll out the pastry to a 10-12 inch round and brush all over with the mustard.
Leaving a 2-3inch gap from the edge, begin to place alternate pieces of onion and pear around the outside in a circle, and put the duck in the middle.
Fold the edge of the dough over up to the filling, and cook on the deck of the oven with the door on for 30minutes.
Once the time is up, remove the galette from the oven and sprinkle over the blue cheese. Return to the oven for a further 5 minutes to melt the cheese and serve.