recipes

Potato caramelized onion and cheese galette

Serves:

2025-01-31

Ingredients

For the shortcrust pastry
200g salted butter (Benna)
400g plain flour (Lamb brand)
Pinch salt
Cold water to bind

You will also need
2 medium onions, sliced
1 knob butter (Benna)
1 tbsp olive oil (Borges)
1 tbsp brown sugar
1 tbsp balsamic vinegar
2 large potatoes, very thinly sliced
3 tbsp melted butter
1 tbsp chopped fresh thyme
Salt and pepper
100g grated Cheddar
50g grated Parmesan
2 fresh white ġbejniet, chopped (Benna)

Method

Start by making the caramelized onions. Heat 1 knob butter and oil and fry the sliced onions for 5 minutes. Season with salt, pepper, brown sugar and balsamic and cook down for 10-12 minutes to caramelize. Meanwhile, place the thinly sliced potatoes, melted butter and fresh thyme into a bowl and mix together well, seasoning with salt and pepper. Next, make the short crust pastry and roll out to a large round or 2 smaller rounds. Brush the edges with water and place onto a lined baking tray. Spoon over the caramelized onions, leaving a border of 4cm. cover with half of the potatoes and half of the cheese. Repeat the process again using the remaining potatoes and cheese. Fold in the excess pastry, pleating as you go along. Place into the oven a 180`c for 30-35 minutes or until golden brown.

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