Redefine Beef Flank Galettes with Caramelised Onion & Pear

In a bowl (or food processor), combine the flour and vegan butter. Rub together with fingertips until the mixture resembles breadcrumbs.

Add 2 tbsp cold water and mix. Add up to 2 tbsp more, as needed, until the dough forms.

Shape into a ball, wrap, and chill for 20 minutes while preparing the onions.

Heat the olive oil and vegan butter in a large pot over medium heat.

Add the sliced onions and a generous pinch of salt. Cook for 10-15 minutes, stirring frequently, until softened.

Reduce heat to low and continue cooking for 30-45 minutes until caramelised.

Stir in the thyme, black pepper, and vegetable stock. Cook until the liquid has mostly evaporated. Set it aside.

Preheat the oven to 200℃ and line 1-2 large baking trays.

Roll out the pastry crust to about ½ cm thick.

Cut into four discs, approximately 18–20 cm in diameter (use a plate as a guide for your circles).

Place each disc on the baking tray and dust lightly with flour.

Spoon a layer of caramelised onion onto each, followed by a few slices of pear.

Fold the pastry edges over the filling to form a border.

Brush the crust with soya cream.

Bake for 20-25 minutes, until golden brown and crisp.

While the galettes are baking, rub the flank with olive oil and season generously with salt and pepper.

Place in a small roasting tray and cook in the pre-heated oven for 8-10 minutes, or until cooked through.

Slice each flank into 8 slices.

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.