Blue Cheese Galette with Bacon Jam

Ready in 1¼ hours Serves 6

2 sheets savoury shortcrust pastry 75g blue cheese, thinly sliced or crumbled

8-10 thyme sprigs

BACON JAM

1 Tbsp extra virgin olive oil 250g rindless bacon, thinly sliced 3 large red onions, halved and thinly sliced lengthways

2 tsp mustard seeds

2 Tbsp balsamic vinegar

1 Tbsp soft brown sugar

½ tsp salt

Ground black pepper, to taste

To make bacon jam, heat oil in a large, heavybased frying pan or pot and cook bacon until starting to crisp. Add onions and mustard seeds and cook over a medium heat, stirring often, until onions are softened (about 15 minutes). Add vinegar and continue cooking until onions are very soft (another 10 minutes). Add sugar and season. Remove from heat and allow to cool. If not using at once, transfer to a jar and chill for up to 2 weeks. While the jam is cooling, preheat oven to 180C fanbake and cut baking paper to fit an oven tray. Preheat oven tray and place paper on bench. Place 1 pastry sheet on the baking paper. Cut the remaining pastry sheet into 4 equal strips and attach one to each side of the first sheet. Leaving a 5cm border, spread cooled bacon jam evenly in the middle. Top with blue cheese and thyme sprigs. Fold the pastry border up and over the filling, forming little pleats from left to right. Slide galette on its baking paper on to the preheated tray and bake until crisp and golden on the base (25-30 minutes). Serve warm or at room temperature. The galette can be prepared in advance, chilled and cooked when needed, or once cooked it will keep in the fridge for a couple of days and reheats well.