Redefine Beef Flank Galettes with Caramelised Onion & Pear

PREPARATION

Make the Pastry Dough 

1. In a bowl (or food processor), combine the flour and vegan butter. Rub together with fingertips until the mixture resembles breadcrumbs.  
2. Add 2 tbsp cold water and mix. Add up to 2 tbsp more, as needed, until the dough forms. 
3. Shape into a ball, wrap, and chill for 20 minutes while preparing the onions. 

Caramelized the Onions 

1. Heat the olive oil and vegan butter in a large pot over medium heat.  
2. Add the sliced onions and a generous pinch of salt. Cook for 10-15 minutes, stirring frequently, until softened. 
3. Reduce heat to low and continue cooking for 30-45 minutes until caramelised.  
4. Stir in the thyme, black pepper, and vegetable stock. Cook until the liquid has mostly evaporated. Set it aside.  

Assemble the Galettes 

1. Preheat the oven to 200℃ and line 1-2 large baking trays. 
2. Roll out the pastry crust to about ½ cm thick.  
3. Cut into four discs, approximately 18–20 cm in diameter (use a plate as a guide for your circles). 
4. Place each disc on the baking tray and dust lightly with flour.  
5. Spoon a layer of caramelised onion onto each, followed by a few slices of pear. 
6. Fold the pastry edges over the filling to form a border.  
7. Brush the crust with soya cream. 
8. Bake for 20-25 minutes, until golden brown and crisp.  

Cook the Flank and Serve:  

1. While the galettes are baking, rub the flank with olive oil and season generously with salt and pepper. 
2. Place in a small roasting tray and cook in the pre-heated oven for 8-10 minutes, or until cooked through.  
3. Slice each flank into 8 slices.  
4. Remove the galettes from the oven, top each with sliced flank, and drizzle with olive oil and balsamic glaze. Garnish with extra thyme leaves and black pepper.