Cheesy Potato and Onion Galette

Galette

• Store bought puff pastry
• 5 -6 med potatoes, washed and very thinly sliced into rounds
• 2 med onions, peeled and very thinly sliced into rounds
• 3 cloves garlic crushed
• 1 tbsp fresh thyme finely chopped
• 1 tbsp fresh rosemary finely chopped
• 2 cups cheddar cheese coarsely grated
• 2 tbsp extra virgin olive oil
• 1 tsp smoked chilli flakes
• Freshly ground salt and black pepper
• 1 egg
• 1 cup sour cream

• Roll the dough into a 35cm round and transfer it onto a greased oven tray. Place in the fridge for about 1 hour (skip this stage if you don’t have the time).
• Sprinkle the remaining cheese over the top and season again with freshly ground salt and black pepper. Fold the border around the filling, pleating the dough to make a circular enclosure which leaves the center open. Lightly beat the egg in a bowl, then using a brush, coat the pastry, to give it a lovely sheen when baking
• Place the galette in a pre heated, 180 degree C oven, on the lower third of the oven.
• Bake for about 45 mins, until the pasty is golden brown and the potatoes and onions are tender, when pricked with a fork.
• Bake for about 45 mins, until the pasty is golden brown and the potatoes and onions are tender, when pricked with a fork.
• Remove the tray from the oven and and carefully transfer the galette to a platter or board. Serve warm with dollops of sour cream and a side of grilled vegetables.