كعكات صغيرة بالتفاح والجبنة الزرقاء

French 30 Mins Prep · 45 Mins Cook

1. On a lightly floured surface, roll the pastry out to 40cm in length and roughly cut into 4 x 15cm circles using a sharp knife. Place on a baking tray lined with parchment paper and refrigerate for at least 30 minutes.
2. Meanwhile, heat the oil in a large frying pan placed over a medium-low heat. Finely slice the onions and add to the pan along with the salt. Sauté, stirring often, for 20-30 minutes. If the onions start to stick to the pan, add a splash of water to the pan and mix well. Once softened and golden, stir in the sugar and vinegar, cooking for a further 5 minutes or until the vinegar has reduced and the sugar has caramelised. Set aside.
3. Slice the apples in half and remove the core. Using a very sharp knife or mandolin, finely slice the apples and keep in a bowl of cold water to prevent them from browning.
4. Preheat the oven to 220°C, gas mark 7.
5. Remove the pastry from the fridge and sprinkle the breadcrumbs over the base of each pastry round, leaving a 3cm border. Crumble the blue cheese and divide between the galettes. Top with the caramelised onion and the apple slices, fanning them to fit the rounds. Sprinkle the brown sugar over the apples and bring the edges of the dough up and over the filling, creasing and gently pressing down onto the feeling as you go.
6. Whisk the egg and brush over the edges of the pastry and sprinkle the sesame seeds over.
7. Place in the oven and bake for approx. 15 minutes or until golden brown.
8. Transfer a cooling rack for five minutes before serving. 

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