Recently I met the fabulous owner of Lexington Food Co.
The Lexington Food Co. collection ranges from seasonal delights to family staples.
With beautiful minimalist packaging, you can’t go past the comfort of a classic.
We can’t wait to showcase the beautiful products in upcoming events at the Bistro but for now would love to give you a taste through the little recipe below. Whip these ones out at your next dinner party and your guests are sure to be impressed.
- 250g wholemeal flour
- 115g unsalted butter, cubed
- 1/4 tsp salt
- 1/4 cup crème fraiche
- 2 tsp lemon juice
- 1/4 cup cold water
- 1 tbsp fresh thyme leaves, chopped
- 2 red onions
- 2 tsp unsalted butter
- 2 tsp olive oil
- 1 tsp brown sugar
- 1 tsp salt
- 1 tbsp balsamic vinegar
- Lexingon Beetroot Jam
- Goat's Feta
- Combine flour and salt in a large bowl.
- Work in the butter with your hands till the mixture resembles a coarse meal.
- Whisk crème fraiche, lemon juice and cold water together in a small bowl.
- Add wet ingredients to the flour mixture and combine with a fork.
- Add chopped thyme and mix through.
- Gather dough together in a ball and flatten a little.
- Wrap in plastic and refrigerate for at least an hour.
- Heat butter and oil in a large frying pan.
- Peel onions, cut in half and slice.
- Add onions to pan and cook till translucent (stir frequently).
- Add sugar and salt.
- Cook till onions have reduced and are starting to stick to the pan and caramelise.
- At this stage add a splash of balsamic vinegar, cook for one more minute and remove from the heat.
- Roll out pastry (3mm thickness).
- Cut circles (9-10cm diameter).
- Place circles on a baking tray lined with baking paper.
- Place ½ tbsp. beetroot jam in the centre of each circle (leaving about 2cm round the edge for turning up later)
- Top with a few caramelised onions.
- Sprinkle with goat's feta.
- Fold up sides and press together to form a casing.
- Top with a sprig of thyme.
- Place baking tray with galettes in the fridge for at least 1 hour to chill before cooking.
- Bake at 180°C for 25-30 minutes on the lowest shelf of the oven till golden brown.
- If you aren't able to get your hands on Lexington's delicious beetroot jam then you can substitute it for a local pickled beetroot jam.
I made a really tasty crumb to put on top of the galettes to give them that extra crunch. It’s a recipe stolen from my love, so kinda in the what’s yours is mine category right?
- 2 slices stale bread
- 2 tbsp walnut oil (you could use olive oil too but the walnut is fancy!/tastes good)
- 1/2 cup walnuts
- Pulse bread and oil in a food processor.
- Add walnuts and pulse to a coarse crumb.
- Fry the crumb in a frying pan on medium heat till golden and crunchy.
- Sprinkle over the galettes.
- If you have left over, store it in an airtight container and sprinkle on anything savoury till it's all gone.
*This is not a sponsored post. We support local and like to share our talented neighbours with everybody.