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Sticky red onion & thyme crown with whipped goat's cheese

One sticky red onion & thyme crown with whipped goat’s cheese

Sticky red onion & thyme crown with whipped goat's cheese

Name: Sticky red onion & thyme crown with whipped goat's cheese
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 10-12
Ingredients: 600g strong white bread flour plus extra for dusting; 10g fast-action dried yeast; 4 eggs beaten; 200ml milk; 150g softened butter cut into pieces; 500g red onion marmalade; 1 tbsp red wine vinegar; small bunch of thyme chopped; 50g parmesan or vegetarian alternative, finely grated; 1 tbsp onion seeds; 300g soft rindless goat's cheese (ensure vegetarian, if needed); 100g soft cheese; 2 tbsp lemon juice plus pared lemon zest to serve

Barney Desmazery

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Serves 10-12

More effort

Prep: 40 mins

Cook: 40 mins

plus resting, at least 2 hrs proving and 1 hr chilling

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Capture the flavours of an onion and goat’s cheese tart in a buttery tear-and-share loaf. It will look fabulous at any party spread or buffet

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g strong white bread flour

plus extra for dusting
10g fast-action dried yeast
4 eggs

beaten
200ml milk
150g softened butter

cut into pieces
500g red onion marmalade
1 tbsp red wine vinegar
small bunch of thyme

chopped
50g parmesan

or vegetarian alternative, finely grated
1 tbsp onion seeds

For the whipped goat’s cheese

300g soft rindless goat's cheese

(ensure vegetarian, if needed)
100g soft cheese
2 tbsp lemon juice

plus pared lemon zest to serve

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Nutrition: Per serving (12)

kcal529
fat23g
saturates14g
carbs62g
sugars24g
fibre2g
protein17g
salt1.7g

Method

step 1

Tip the flour, yeast, most of the beaten egg (reserve a little for glazing later), 2 tsp salt and the milk into a bowl. Combine with your hands to form a rough dough, making sure all the flour is mixed in. You can also do this in a stand mixer fitted with a dough hook. Cover with a damp cloth and rest for 30 mins.
step 2

Tip the dough onto a clean surface and knead by hand for 10 mins, or do this for 5 mins in a stand mixer on medium speed until the dough is springy and glossy. Use your hands to work the soft butter into the dough – this will take about 5 mins. At first, it will look like it’s not coming together, but keep working the dough through your fingers and it will slowly become smooth and glossy. Form the dough into a ball, return to the bowl, cover and leave to prove in a warm place for 1-2 hrs, or until nearly doubled in size. Meanwhile, mix the marmalade with the vinegar. Line a large baking sheet with baking parchment.
step 3

Tip the dough out onto a floured surface and roll into a roughly 50 x 40cm rectangle. Spread the marmalade all over the surface, then scatter with the thyme and parmesan. Roll the dough up from one of the longer edges into a tight spiral. Chill for 1 hr to ensure the spiral holds together well.
step 4

Trim the rough ends of the spiral, then cut partway through the spiral every 3cm along its length, being careful not to cut all the way through. Carefully transfer the dough to the prepared baking tray and put an ovenproof ramekin or bowl in the middle of the tray. Curl the dough around it to make a crown, with the slices flaring out and overlapping slightly. Cover with a clean tea towel and leave to prove for 1-2 hrs, or put in the fridge and prove overnight. It should be about a third bigger when ready.
step 5

Meanwhile, beat the goat’s cheese, soft cheese, lemon juice and some seasoning together with an electric whisk until fluffy and spreadable. Tip this into a bowl that will fit into the middle of the crown. Set aside. Can be made up to two days ahead, covered and chilled until needed.
step 6

Heat the oven to 200C/180C fan/gas 6. Brush the crown all over with the reserved beaten egg and sprinkle with the onion seeds. Bake for 25-30 mins until puffed up, golden and cooked all the way through. Leave to cool for a few minutes on the tray, then remove the ramekin or bowl from the middle. Replace with a small serving dish filled with the whipped goat’s cheese and scatter over some lemon zest, if you like. Serve warm or cold. Will keep for up to a day at room temperature.

Recipe tips

Twists

Black olive & parmesan
Replace the red onion marmalade with 150g black olive tapenade, then scatter with 40g parmesan.

Prosciutto & pesto
Spread 200g pesto over the dough, then drape over 8 slices of prosciutto.

Goat’s cheese & tomato
Make the whipped goat’s cheese and stir in 100g finely chopped semi-dried tomatoes, then use this as a filling instead.

Recipe from Good Food magazine, June 2022

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