A creamy cheese, onion and potato filling incased in a crisp homemade olive oil pastry. 🧀

Why you’ll love this recipe…

There’s something so comforting about a golden, flaky galette fresh from the oven, especially when it’s filled with layers of tender potato and a creamy cheese and onion sauce. It has all the comfort of a potato bake, but wrapped in a beautifully crisp, flaky olive oil pastry that turns wonderfully golden in the oven. The rustic, free-form shape means there’s no need to fuss over perfect edges, making it a surprisingly simple bake that looks effortlessly impressive.

Cheese, Onion and potato galette with olive oil pastry

One of my favourite things about this galette is the contrast in textures. The pastry is crisp and flaky, the potatoes become soft and buttery, and the exposed edges caramelise as they bake, creating those irresistible crispy bites that everyone fights over. The creamy cheese and onion sauce melts through every layer, adding plenty of rich, savoury flavour without feeling too heavy.

It’s also incredibly versatile. Serve it warm straight from the oven for a cosy lunch or dinner, pair it with a simple green salad for an easy meal, or let it cool and slice it up for picnics, lunchboxes or entertaining. It’s just as delicious at room temperature as it is piping hot, making it a brilliant make-ahead recipe.

The ingredients are simple pantry staples, but together they create something that feels a little bit special. Whether you’re looking for a comforting vegetarian dinner, a dish to share with friends, or simply an excuse to make flaky homemade pastry, this potato, cheese and onion galette is one you’ll find yourself coming back to again and again.

Recipe FAQs:

Yes absolutely, you can swap the pastry for store bought, you may need to adjust the cooking times though depending on the type/thickness of the pastry you use.

You can really use any potatoes you like for this recipe as it’s the perfect recipe to make when all you have left at home is pantry stapes. My recommendation is a floury variety of potato, in New Zealand my favourite to use are agria potatoes.

This olive oil pastry is such a fantastic pastry as its quick to make and quick to chill. It only needs around 15 minutes to chill in the fridge, the perfect time to make your cheese and onion sauce.

If your potatoes start getting a little too crispy before your galette is cooked, cover the centre of your galette with a sheet of tinfoil to block the direct heat.

Storage:

This galette is best enjoyed on the day of baking but if you do have any left overs, store it in the fridge and consume within 1-2 days. This galette is delicious hot from the oven, at room temperature and even cold from the fridge!

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Cheese, Onion and Potato Galette

_{A creamy cheese, onion and potato filling incase in a crisp olive oil pastry.}

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Prep Time 50

Cook Time 40

Total Time 1 30

Course Baking, Savoury bakes

Servings 6

Ingredients

Cheese, Onion and Potato Filling

3 medium agria potatoes
drizzle of oil
25 g butter
1 medium onion diced
2 cloves garlic thinly sliced
2 tbsp plain flour
250 ml whole milk
2 tsp wholegrain mustard
200 g cheddar grated (or cheese of your choice)
salt and pepper to taste

Olive Oil Pastry

150 g plain flour
100 g wholemeal flour
75 g olive oil
1/2 tsp salt
approx. 8 tbsp ice cold water

To Assemble

1 egg lightly whisked (or 2 tbsp of milk) for brushing

Instructions

Potatoes

Preheat your oven to 180ºC (160ºC fan bake)
Peel and thinly slice the potatoes then place onto a tray lined with baking paper. Drizzle with olive oil and a pinch of salt then bake for 30 minutes or until the potatoes are almost cooked through (they will finish cooking in the galette.)

Olive Oil Pastry

Prepare the pastry. In a large bowl (or in a food processor) mix the flours, salt and olive oil with a fork until it resembles breadcrumbs. Start by mixing in 6 tbsp of ice cold water and continue adding a tbsp of water at a time until a soft dough forms. (you may need to add a little extra water but do this gradually, you want the dough to come together but not be sticky).
Wrap the dough in gladwrap and place into the fridge to rest while you prepare the filling.

Cheese and Onion Sauce

Over a low/medium heat, melt the butter in a frying pan. Finely chop the onion and thinly slice the garlic. Sauté the garlic and onions in the butter until they are soft and translucent (about 12 minutes).
Stir in the mustard and flour, cooking for around 30 seconds, then pour in the milk. Continue mixing over a low heat until the milk thickens. Mix in the cheese until melted and season with salt and pepper. Remove from the heat and allow to cool while you roll the pastry.

To Assemble

Increase the oven temperature to 200ºC (180ºC fan bake).
Roll the pastry into a large circle on a sheet of baking paper. It should be about half a cm in thickness, don’t worry if it’s not perfectly round or a little rough around the edges, it just adds to the rustic-ness of the galette. Prick the bottom with a fork and move onto a baking tray.
Dollop half of the cheese and onion mixture into the centre of the pastry and use an offset spatula or the back of a spoon to spread it evenly, leaving around 4-5cm clear around the edges.Arrange half of the potatoes over the mixture to create a thin layer. I use the randomly sized or most cooked potatoes on this layer then save the best looking ones for the top. Repeat again with the cheese and onion mixture, finishing with a layer of potatoes.
Carefully fold up the pastry sides around the filling, pressing the pastry together so it stays in place. Lightly brush the pastry with egg then bake for 40 minutes or until the pastry is crisp and cooked through and the filling is golden and bubbling. Allow to cool for at least 10 minutes then slice and enjoy!