Potato & Caramelised Onion Galette
2 tbs olive oil
2 brown onions, halved & thinly sliced
4 cloves garlic, finely chopped
½ tsp chopped fresh rosemary, plus extra to serve
75g sour cream
2 small desiree potatoes, washed & thinly sliced on a mandolin
sea salt & cracked black pepper
Pastry
300g plain flour
½ tsp salt
200g cold unsalted butter, chopped
125g sour cream
1 tbs cold water
Preheat oven to 180°C Fan Assist.
For the pastry, place flour, salt and butter in a food processor and pulse until the butter is the size of peas then add the sour cream and water and pulse again until dough just comes together. Turn out onto a floured bench and form a flat disc shape. Wrap in baking paper and refrigerate for 15 minutes.
Heat oil in a large frypan over medium-low heat. Add onions and season with salt. Cook, stirring occasionally, for 15-20 minutes until soft and lightly golden. Add garlic and rosemary and cook for a further 1-2 minutes until fragrant. Transfer to a bowl and cool to room temperature, then stir through sour cream.
Roll out dough onto a large piece of baking paper to a 30cm circle. Spread onion mixture over the pastry, leaving a 4cm border. Cover the onions with potato slices in a circular pattern, slightly overlapping each other to completely cover the base. Season well with salt and pepper. Fold the border of pastry over towards the centre of the galette to enclose. Transfer the galette with the baking paper onto a baking tray. Bake on the bottom shelf for 35 minutes until golden. Serve topped with extra rosemary sprigs.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
