Leftover potato, cheese and onion galette
Open pies or galettes are a great way to use up leftovers. This one combined half onions, leeks, cheese and a handful of small potatoes!
Leftover potato, cheese and onion galette
Open pies or galettes are a great way to use up leftovers. This one combined half onions, leeks, cheese and a handful of small potatoes!
Cooking Instructions
- 1
Preheat the oven to 200c. Rollout the pastry to the thickness of a pound coin and place on a baking sheet.
- 2
Add the onions to a frying pan with a good drizzle of oil. Sauté for 10 mins on a medium heat, season and stir regularly until sweet and tender
- 3
Add the chopped garlic and thyme and cook for another 2-3 mis
- 4
Place in a bowl and stir through the ricotta and cheddar, reserving a handful of cheddar for the pastry crust, if you like. Season.
- 5
Meanwhile par-boil the sliced potato for 5-8 minutes until just tender, drain and allow to steam dry, then toss in a little oil and season
- 6
Add the filling to the pastry and spread and even layer leaving a few centimetres from the edge. Top with the potatoes and fold over the pastry
- 7
Brush the pastry edge with beaten egg. Cook for 30 minutes until golden. Remove from the oven and finish with a grating of Parmesan
- 8
Serve with green salad
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