Leftover potato, cheese and onion galette

Name: Leftover potato, cheese and onion galette
Yield: 8 servings
Cuisine: British
Ingredients: 450 g short crust pastry; 1/2 Leek, 1/2 red onion 1/2 shallot chopped; 2-3 sprigs thyme; 125 g ricotta; 100 g grated cheddar; 4-5 small potatoes sliced; 1 egg beaten; Parmesan to serve; Olive oil

Clare Knivett @Knivett

Bristol

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!

Clare Knivett @Knivett

Bristol

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!

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Ingredients

8 servings

450 gshort crust pastry
1/2Leek, 1/2 red onion 1/2 shallot chopped
1 garlic clove, finely chopped
2-3 sprigsthyme
125 gricotta
100 ggrated cheddar
4-5small potatoes sliced
1egg beaten
Parmesan to serve
Olive oil

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Steps

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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Cooksnaps

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Clare Knivett @Knivett

on October 20, 2022 12:22

Bristol

A passionate cook who loves to make and share food with others for any occasion. Interested in cooking with the seasons and learning about world food.