This rustic galette is the ultimate comfort food, combining sweet, golden caramelised onions with tender slices of potato & a trio of melty cheeses. Serve it warm with a simple green salad & you’ve got a dish that’s as beautiful as it is delicious.
Caramelised Onion, Potato & Three Cheese Galette
2 brown onions, finely sliced
2 tbsp olive oil
2 large potatoes, thinly sliced
3 tbsp unsalted butter, melted
2 tbsp chopped thyme
½ cup cheddar, grated
1/3 cup parmesan, grated
½ cup mozzarella, grated
Salt & pepper
1 30cm square shortcrust pastry, slightly frozen
1 egg
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For the caramelised onions:
Heat 2 tbsp olive oil in a medium, heavy-based saucepan over medium heat. Add the sliced onions & a pinch of salt. Stir, then cover with a lid & cook for 3 minutes until the onions start to soften & release their juices. Remove the lid, stir, & cover again, cooking for another 3 minutes. Finally, uncover & continue cooking for 10–15 minutes, stirring occasionally, until the onions are golden, caramelised, & tender. Set aside.
For the tart:
In a bowl, combine the thinly sliced potato, ¾ of the caramelised onions, butter, thyme, & a pinch of salt & pepper.
Place the pastry on a large piece of baking paper on a baking tray. Leaving a 3 cm border around the edges, layer half of the potato mixture on the pastry, followed by half the cheese. Top with the remaining potato mixture, then the rest of the cheese, & finally the reserved caramelised onions.
Fold the pastry edges over the filling, brush the pastry with egg wash, & bake for 35–40 minutes, or until the pastry is golden & cooked through. Serve warm with a green salad for lunch or a light dinner.
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