A galette (French) or crostata (Italian) is one of my most favourite things to cook. I find making and rolling out the pastry relaxing for me, because there’s no pressure to make it look perfect. The rustic look as you fold up the edges of the pastry is exactly how it would be made in the homes of the French families who have grown up on this delicious pastry, and it’s actually pretty simple to make. Once you’ve made this a couple times and see how simple it is, you can swap out the onion and potatoes for whatever you have on hand. I’ve made pumpkin, fetta and honey; or zucchini with fresh mozzarella and chilli; sun-dried tomato, basil and prosciutto – so many options! The sour cream pastry is so flaky and the creamy caramelised onions then use up the rest of the tub of sour cream, then topped with thinly sliced potatoes, sea salt and fresh rosemary. Just delicious!
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. Serves 6.
