Potato, Caramelised Onion & Cheese Galette
Main Course, Lunch
Feeds 4-6
Cook Time: 60 Minutes
Difficulty: Medium
Potatoes, cheese & onions - whats not to love?! This is a total winner! It is a proper lunchtime centrepiece and looks way more impressive than the effort it takes to make!
If you don’t fancy making your own onions, this works amazing with a jar of onion chutney or even some Branston pickle! In fact, any chutney would work a treat with this.
I love using gruyere for this with a little added punch of salitness from some parmesan. The nuttiness of the guryere is really lovely. The cheese is really up to you though; a bit of classic fridge cheddar works a treat! If you’re cooking for veggies, go for some Grana Padano instead of the Parmesan!
The bitterness of chicory or other bitter leaves like radicchio works a treat with the richness of this galette but serve it however you wish.
Make your own puff pastry or buy some in, thats really up to you! I find using the square sheet of ready rolled puff pastry makes a nice even shape, if you roll out your pastry, you can get a really nice rustic look and feel to it!
This dish is a proper, rustic, countryside style tart that is a total crowd pleaser!
INGREDIENTS:
300-400g Puff Pastry
250g Cooked Onions
3 Medium Potatoes
1 Sprig Thyme
200g Gruyere or Cheddar Cheese
100g Parmesan Cheese
Salt & Pepper
1 Egg for egg wash
To Serve:
Chicory or Bitter Leaves
Honey & Mustard Dressing or Vinaigrette
METHOD:
Peel and slice the potatoes into 3-4mm slices
Add to a pan of cold, salted water, bring to a simmer on the stove and cook for 4-5 minutes until just tender
Drain and set aside to cool
In a separate pan, add the onions with a pinch of salt and cook on a medium heat, stirring regularly.
Keep cooking the onions until they start to caramelise, go golden brown and jammy in texture - this may take 10-15 minutes
Taste and adjust the seasoning, remove from the heat and set aside to cool
Once the potatoes and onions are cool, roll out the pastry sheet onto some greaseproof paper, on a baking sheet or tray
Spread out a layer of caramelised onions across the centre of the sheet, leaving a 15mm border around the outside
Top the onions with a layer of the potatoes
Sprinkle the potatoes with the thyme, leaves and black pepper
Top the potatoes with grated gruyere cheese and parmesan
Fold over the borders of the pastry over the onions, potatoes and cheese to slightly encase the filling and form a frame around the potatoes and cheese
Gently beat the egg and brush the pastry frame. Season the pastry edge with salt
Bake in a pre-heated oven at 180C for 20-25 minutes until golden and the pastry nicely risen
Once the galette is baked, remove from the oven, slice and serve on a board or plate with the salad on the side
