Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter mixture
Filling
Shape the buns
How it's done
Batter mixture
Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a smooth dough – do not knead, press flat. Cover and chill the remainder of the dough.
Filling
Heat the oil and margarine in a wide pan. Sauté the onions for approx. 10 mins. until soft and translucent. Add the sugar, salt and thyme and mix together. Flatten the onions a little. Simmer over a low heat for approx. 10 mins. Mix the onions and flatten again a little. Cover and steam for approx. 30 mins., stirring occasionally, until golden-brown. Keep flattening the onions. Add the balsamico, mix, allow to cool slightly.
Shape the buns
Divide the dough into quarters, roll into rounds approx. 3 mm thick. Spread the onions on top of the dough, leaving a border all the way around. Place the figs on top, fold the edge of the dough over. Place the galettes on a baking tray lined with baking paper and chill for approx. 15 mins. Brush the edges of the dough with almond milk.
Bake
Approx. 20 mins. in the centre of an oven preheated to 180°C.
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