Recipes / Potato, caramelised onion and cheddar galette
Video coming soon
THE RECIPE NOTEBOOK A RECIPE TO SHARE
Potato, caramelised onion and cheddar galette
Tender potatoes, golden onions and cheddar melting between the layers, all wrapped in shortcrust pastry with its edges folded over. This is a lovely, comforting autumn meal. You do not need a tin: simply assemble it on a baking tray and serve hot with a salad.
Choose your quantities, tick off the ingredients and start cooking.
Ingredients
How do I adjust the quantities?
Makes 6 to 8 slices for the original quantities. The slider adjusts whole batches. Adjust your tin and cooking time as needed.
0 ingrédient sur 6 coché
Caramelise the onions
Finely slice the onions. Heat the olive oil in a heavy-based saucepan, add the onions and a generous pinch of salt. Cover and cook over a medium heat for 3 minutes. Stir, cover and cook for another 3 minutes. Uncover and cook for a further 10 to 15 minutes until golden but still soft. Set aside.
Prepare the potatoes
Preheat the oven to 180°C. Thinly slice the potatoes. For a tender filling, you can precook them for 10 minutes in boiling salted water, then drain. Mix with three quarters of the onions, the melted butter and thyme. Season with salt and pepper.
Fill the galette
Unroll the pastry on a baking tray lined with baking paper. Place half the potato mixture in the centre, leaving a 3 cm border. Add half the cheddar, then the remaining potatoes and cheese. Finish with the reserved onions.
Fold and bake
Fold the pastry edges over the filling, leaving the centre open. Beat the egg and brush it over the pastry edges. Bake for 45 minutes at 180°C, until the pastry is golden and the potatoes are tender. Serve hot with a salad. Enjoy!
Enjoy!
Ingredient information is based on the listed ingredients and does not cover possible traces. Check product labels; the absence of an icon does not guarantee the absence of an allergen.