Caramelised Onion & Hot Honey Galette with Ghee Shortcrust Pastry
Sweet, savoury, flaky and fiery — this rustic tart is everything you want in a homemade bake.
There’s something so satisfying about a galette. It’s free-form, forgiving, and looks effortlessly beautiful every time. This version pairs deeply caramelised onions with a hint of chilli and honey, all wrapped in a golden shortcrust pastry made with ghee instead of butter.
Why ghee? It makes for a beautifully tender, flaky pastry with a rich, buttery flavour - and without the dairy solids, it’s a little easier on the gut too. The onions are slowly cooked down with OMGhee until they’re sticky and golden, then layered with a touch of hot honey heat and creamy feta for balance.
It’s the kind of dish that looks fancy but feels humble - perfect for a weekend lunch, light dinner, or a bring-a-plate gathering. Serve it warm with a simple salad and maybe an extra drizzle of honey if you're feeling indulgent.
Caramelised Onion & Hot Honey Galette with Ghee Shortcrust Pastry
4
1 hours
30 minutes
modern australian
Sweet, sticky, and slightly spicy, this Caramelised Onion & Hot Honey Galette wraps bold flavour in a flaky ghee shortcrust pastry. With golden onions, creamy feta, and just the right amount of heat, it’s a crowd-pleasing tart that’s as rustic as it is refined.
Ingredients
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2 white onions halved and sliced
- 2 tbsp OMGhee
- 1 tbsp honey
- 1 tsp chilli flakes
- ½ tsp salt
- Optional splash of balsamic vinegar
- ½ cup crumbled fetta
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1 ½ cups plain flour
- ½ tsp salt
- ½ cup of cold OMGhee
- 5 tbsp ice cold water
Directions
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In a bowl, whisk together the flour and salt.
- Add the cold OMGhee and use your fingers or a pastry cutter to rub it into the flour until it resembles coarse breadcrumbs.
- Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together.
- Shape the dough into a disc, wrap in cling film, and chill in the fridge for 30 minutes.
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Heat a pan over medium-low heat and add the OMGhee.
- Once melted, add the sliced onions and cook, stirring occasionally, for 15-20 minutes until soft and golden.
- Stir in the honey, chilli flakes, and salt. Cook for another 5 minutes, allowing the onions to become sticky and caramelised.
- If using, add a splash of balsamic vinegar and cook for another minute.
- Remove from heat and let cool slightly.
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Preheat the oven to 190°C and line a baking tray with baking paper.
- Roll out the chilled dough on a lightly floured surface into a rough 30cm (12-inch) circle.
- Transfer the dough to the prepared tray and spread the caramelised onion mixture evenly over the centre, leaving a 3-4cm border around the edges.
- Sprinkle the crumbled feta over the onions.
- Gently fold the edges of the dough over the filling, pleating as you go.
- Brush the edges of the dough with a little melted OMGhee or an egg wash for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and crisp.
Let the galette cool for 5-10 minutes before slicing.
Serve warm with a drizzle of extra honey if desired. Enjoy!
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