Potato and Caramelized Onion Galette - Untested

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Galette

2 onions, finely sliced

2 tbsp olive oil

2 large potatoes, thinly sliced

3 tbsp unsalted butter, melted

2 tbsp chopped thyme

½ cup cheddar, grated

1/3 cup parmesan, grated

½ cup mozzarella, grated

Salt, pepper

1 30cm square shortcrust pastry, slightly frozen

1 egg

Salad

1 red onion, finely sliced

Large handful parsley leaves, picked

Fresh lemon juice

For the caramelised onions, place 2 tbsp of olive oil into a medium, heavy based saucepan with the sliced brown onions and a good pinch of salt.

Give this a good stir, then place over a medium heat, cover with a lid and let them cook for 3 minutes until they begin to sweat and soften. Then stir and replace the lid, continuing to cook for 3 more minutes before removing the lid and continuing to cook for 10-15 minutes until they begin to caramelise and become golden but still soft. Set aside.

Combine the thinly sliced potato, ¾ of the caramelised onion, butter, thyme and a little salt and pepper. Set aside.

Place the pastry onto a large piece of baking paper. Lay over half the potato mix, leaving a 3cm border around the outside to spread over half the cheese followed by the remaining potato. Add in the remaining cheese and the reserved caramelised onions.

Fold the edges up and over the sides of the potato, brush with egg wash and then transfer to a baking tray and put it into the 210C oven to cook for approximately 45-50 mins minutes. When ready to serve, cut the tart into desired pieces.

Combine the red onion, parsley leaves, a squeeze of lemon, splash of olive oil and a little seasoning, serving this with the galette