Cheese & Onion Galette

Straight from Higgidy’s new cookbook, Clever With Veg, this simple but delicious galette is the perfect crowd-pleaser.

Serves 4-6

Ready in 1 hour

Equipment:

2 baking sheets; large roasting tin, about 35cm x 25cm

Ingredients:

375g sheet of ready-rolled puff pastry

1 small bunch (about 30g) chives, chopped

A handful of basil leaves, torn 100g cream cheese

150g Gruyere cheese or mature Cheddar cheese, grated

1 potato (100 – 120g), unpeeled but very thinly sliced on a mandoline

1 small red onion, very thinly sliced

2 tablespoons olive oil

1 egg, beaten

Freshly ground black pepper

To serve:

Runny honey A small handful of fresh thyme leaves Green salad

Method:

1. Preheat the oven to 220°C/200°C fan/Gas Mark 7. Place a baking sheet on the middle shelf of the oven to heat up. Line a second baking sheet with baking paper.

2. Unroll the pastry and place on a lined baking sheet. Using a fork, prick the pastry all over.

3. Tip the herbs in a bowl, then add the cream cheese and half the grated cheese. Stir well and spread the mixture over the pastry, leaving a 1cm border around the edge.

4. In a bowl, mix together the potato and onion slices, add the olive oil and toss to coat. Arrange them in an even layer over the cheese. Scatter the remaining grated cheese over the veggies and season with black pepper. Brush the border of the pastry with beaten egg.

5. Place the baking sheet with the galette directly on top of the hot baking sheet in the oven. This will help to avoid the pastry developing a soggy bottom. Bake for 20 – 25 minutes, or until golden brown and the edges have crisped up.

6. Allow the galette to cool for 10 minutes before drizzling with a little runny honey and a scattering of thyme leaves if you wish. Slice and eat with a simple green salad on the side.