Caramelised Onion, Potato and Cheese galette

Layers of potato and melty cheddar over jammy caramelised onion, all wrapped in crisp sour cream shortcrust… Does winter comfort food get any better than this? This one takes Claire’s potato, sage and cheddar open tart from our Winter Guide a little further. Turned into a rustic galette, with a slow-cooked onion layer under the potatoes and crisp fried sage scattered over as it comes out of the oven. Yum!

Prep Time: 30 minutes
Cook Time: 40 minutes
Serves: 4-6
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

Pastry
1 x 445g Carême Sour Cream Shortcrust Pastry, defrosted
1 egg, lightly beaten (egg wash)
Caramelised onion
1 large brown onion, halved and thinly sliced
1 tbsp olive oil
Pinch of salt
Topping
300g waxy potatoes (desiree work well), thinly sliced on a mandoline
100g sharp cheddar, grated
80g parmesan, grated (plus extra to finish)
1 tbsp olive oil
Sea salt, black pepper
10 fresh sage leaves
Extra olive oil, for frying the sage

Method

Preheat oven to 200°C fan-forced.
Get the onion going first — heat the olive oil in a wide pan over low-medium heat, add the sliced onion with a pinch of salt, and cook slowly for about 20 minutes, stirring now and then. You're looking for deeply golden, jammy and sweet — this is the star of the whole dish, and it can't be rushed. Set aside once you're happy with the colour.
While the onion cooks, get everything else ready. Unroll the pastry onto a baking tray, leaving it on the paper. Can trim the corners, for slightly neater corners, that aren’t too overloaded with pastry
Combine the cheddar and the 80g parmesan in one bowl. In another, toss the sliced potato with the olive oil and a good pinch of salt.
Spread the caramelised onion over the centre of the pastry, leaving a 3–4cm border. Scatter over the cheddar-and-parmesan mix, then layer the potato on top, overlapping the slices in rounds or rows. Finish with extra grated parmesan and a few grinds of black pepper.
Fold the pastry border up and over the edge of the topping, gently pleating as you go. Brush the pastry border with egg wash.
Bake for 40–45 minutes, until the pastry is deeply golden and the potatoes are tender.
While the galette is finishing, fry the sage: heat a splash of olive oil in a small pan, drop in the sage leaves and fry for about 30 seconds until crisp. Lift out onto paper towel.
Scatter the crisp sage over the galette straight out of the oven. Rest 5 minutes before slicing.
Serve with a crisp leafy salad.

Notes

A brown onion is the one of the cheapest things in your pantry, and cooked properly it’s the hero of this whole dish. But it won’t be hurried. Twenty minutes on a low heat, a pinch of salt, a stir every few minutes. You may feel temped to turn the heat up to get there faster, but you’ll get browned onion instead and you miss out on all the soft jamminess.