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How To Bake Potato, Red Onion and Goats Cheese Galette

How To Bake Potato, Red Onion and Goats Cheese Galette


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Serve alongside roast Christmas turkey as a side dish with a salad of winter rocket in vinaigrette.


Method:

  1. Start by making the dough – rub the butter into the dry ingredients to create a breadcrumb like texture.
  2. Add the egg and bring together adding a splash of ice cold water if required.
  3. Form into a ball, flatten, then wrap in greaseproof paper and chill.
  4. For the filling, sauté red onion and garlic in butter over medium heat until translucent (5 to 6 minutes), then reserve.
  5. Mix together the crème fraiche and goats cheese to a smooth spreadable mix.
  6. Roll the pastry out into a 5mm thick, 30cm disc, place onto a cast iron skillet or baking tray, then spread the crème fraiche mix over the pastry leaving a 5cm gap around the edges.
  7. Top the crème fraiche mix with sliced potatoes, scatter over onions and thyme followed by the Gruyere cheese.
  8. Fold over the edges to create a crust then brush with egg wash.
  9. Bake in a pre heated oven 180°c fan assisted or 200°c without a fan (gas 6) for 45 minutes or until the pastry is golden, potatoes tender and fully baked.

Serving suggestion:

  • Serve alongside roast Christmas turkey as a side dish with a salad of winter rocket in vinaigrette.

Note: The goat’s cheese can be replaced with cream cheese.

  • The Ingredients
  • For the Pastry:
  • • 200g plain flour
  • • 100g unsalted butter
  • • 1 tsp. salt
  • • 1 tsp. sugar
  • • 1 free range egg beaten
  • • Splash ice cold water
  • For the Filling:
  • • 300g washed red skin potatoes (very thinly sliced)
  • • 1 large red onion thinly sliced
  • • 2 garlic cloves crushed
  • • Knob unsalted butter
  • • 100g crème fraiche
  • • 100g soft goats cheese
  • • 75g grated gruyere cheese
  • • 1 tsp. chopped thyme leaves
  • • Sea salt & cracked black pepper to taste
  • • Egg wash (egg yolk mixed with a little milk)

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