Cheese, Onion and Potato Galette
A creamy cheese, onion and potato filling incase in a crisp olive oil pastry.
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!
Notes
A couple of tips for baking:
I like to bake mine lower down in my oven to help give it that beautifully crisp base.
If you find your potatoes are getting a little too crisp you can loosely cover the centre with tinfoil to block the direct heat.