French-Style Onion Galette With Melted Camembert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced onion with your herbs de Provence and a large splash of cold water and cook for 8-10 min or until they have softened and slightly caramelised

While the onion is caramelising, put your camembert between 2 sheets of baking paper and roll it out to approx. 2cm thickness with a rolling pin until evenly flattened – this is your flattened camembert

Tip: Cooking for 3 or more? Do this in batches!

Peel and finely chop (or grate) your garlic

Line a baking tray (or two!) with non-stick baking paper

Dust your work surface with a generous sprinkling of flour, unwrap your puff pastry and roll it out to approx 0.5cm thickness with a rolling pin

Add the rolled pastry to the tray[s] and prick it all over with a fork (this will stop it getting a soggy bottom!)

Once the onions are slightly caramelised, reduce the heat to low and add the chopped garlic with a knob of butter and your Marmite, vegetable stock mix and Henderson's Relish

Add half your white wine vinegar with half your Dijon mustard (you'll use the rest later!) and 2 tsp [3 tsp] [4 tsp] sugar and give everything a good mix up – this is your French onion mix

Top the pastry with the French onion mix and the flattened camembert, leaving a 2cm border

Fold the pastry border over the edge of the filling

Tip: Start from one corner and work around in one direction, overlapping the pastry each time

Tip: Cooking for 3 or more? You will need to make multiple galettes!

Put the tray[s] in the oven for 18-20 min or until the pastry is golden, cooked through and the edges have puffed up – this is your French-style onion galette

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and very roughly shred

Combine the remaining white wine vinegar and remaining Dijon mustard in a large bowl with a drizzle of olive oil and a pinch of sugar – this is your dressing

Add the shredded lettuce to the dressing and toss – this is your dressed salad