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savoury heaven

By Waitrose. Thousands more recipes can be found at

Onion, olive & tomato galette




3 large onions, peeled, sliced

1 tsp caster sugar a handful of oregano, leaves roughly chopped

320g (11½oz) cherry vine tomatoes

50g (1¾oz) pitted dry black olives

225g (8oz) plain flour, plus extra for dusting

½ tsp salt

110g (4oz) unsalted butter, cubed and chilled

1 tsp nigella seeds

1 Waitrose British Blacktail Free-

Range Egg, beaten for glazing

1 Heat the oil in a large saucepan. Fry the onions, ½ tsp sugar, the oregano and a pinch of salt over a low-medium heat for 25 minutes, stirring occasionally, until golden. Take off the heat. Stir in the tomatoes and olives; cool.

2 Meanwhile, whizz the flour, remaining ½ tsp sugar and the salt in a food processor. Pulse in the butter until it resembles breadcrumbs. Pulse in the nigella seeds and 3-5 tbsp iced water until it comes to a ball. Shape into a disc, wrap in clingfilm and chill for 20 minutes.

3 Preheat the oven to 180°C/Gas Mark 4; put a large, flat baking sheet in to heat up. Roll the pastry out on baking parchment to a circle about 3mm (1/8in) thick. Pile the onion mixture in the middle, leaving a 5cm (2in) border, then bring the pastry up around the filling. Brush the exposed pastry with egg. Slide the galette, on the parchment, onto the hot baking sheet. Bake for about 35 minutes until golden. Cool for 10 minutes then serve.

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About Baking Heaven

The May issue of Baking Heaven is on sale now and it comes with a fantastic Cupcake mini magazine packed with 20 delicious recipes and techniques! We are also very excited to bring you a brand new section dedicated to cake decorating! The Cake Decorating School features a range of step-by-step projects and techniques that are suitable for every skill level. Plus, discover the science of chocolate, make a step-by-step dark chocolate mousse, have some fun baking with the kids and follow our masterclass to making no-knead bread and so much more!