How To Bake Potato, Red Onion and Goats Cheese Galette

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.

• 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.