Caramelised Onion + Potato Galette
Rustic and deeply flavourful, we adore putting together galettes and serving them alongside a gorgeous grass-fed steak and fresh herby salad.
This galette is built from simple, nourishing ingredients that each bring something meaningful to the plate. Freshly milled spelt flour provides a more robust flavour than conventional flour, while contributing fibre, B vitamins, and minerals that are naturally present in the grain. Grass-fed butter creates a rich, flaky pastry and supplies fat-soluble vitamins that support the absorption of nutrients from the meal.
Slowly caramelised onions transform through gentle cooking, developing natural sweetness and depth without the need for added sugar.
Ingredients
Pastry
100 g freshly milled spelt flour
50 g organic white flour
110 g cold grass-fed butter, cubed
½ tsp sea salt
2–4 tbsp ice cold water
Filling
1 large brown onion, thinly sliced
2 tbsp grass-fed butter
2 large potatoes, very thinly sliced
80–100 g goat's cheese, crumbled
1 pasture raised egg
Sesame seeds, for garnish
Method
Combine the spelt flour, white flour, and sea salt in a bowl. Rub in the cold butter until the mixture resembles coarse crumbs. Add the cold water, a tablespoon at a time, until a dough forms. Shape into a disc, wrap, and refrigerate for at least 30 minutes.
While the dough chills, melt the 2 tablespoons of butter in a frying pan over medium heat. Add the sliced onions and a pinch of salt. Cook slowly for 30–40 minutes, stirring occasionally, until deeply golden and caramelised.
Preheat the oven to 200°C and line a baking tray.
Roll the chilled dough into a rustic circle approximately 30 cm wide and place onto the prepared tray.
Arrange the potato slices, overlapping layers slightly, leaving a 4–5 cm border around the edge. Spread the caramelised onions over the potatoes.
Fold the pastry border over the filling, pleating as you go.
Brush with egg wash, and sprinkle with sesame seeds around the pastry border.
Bake for 40–50 minutes, or until the pastry is golden and crisp and the potatoes are tender when pierced with a knife.
Remove from the oven and allow to cool for 5–10 minutes. Scatter over the crumbled goat's cheese and serve warm.
