Yoghurt pastry galette with potato, Stilton and onion marmalade
This galette – an easy free form pie – is filled with a delicious mix of potato, onion and Stilton.
Ingredients
- 55g/2oz cold salted butter, diced
- 90²µ/3¼´Ç³ú plain flour, plus extra for dusting
- 40g/1½ oz plain natural yoghurt
- 2 tbsp cream, any type
- small handful soft herbs – such as parsley, dill, thyme or chives, roughly chopped
- 1 free-range egg, beaten
- 5 new potatoes, cooked and thinly sliced (about 3–5mm)
- 50²µ/1¾´Ç³ú Stilton
- ¼ red onion, cut into thin wedges
- 2 tbsp onion marmalade
- 30g/1oz walnuts, roughly chopped
- salt and freshly ground black pepper
Method
Pulse the butter with the plain flour in a food processor until it resembles fine breadcrumbs. Pulse in the yoghurt and add a teaspoon or two of cold water at a time, just until the dough comes together.
Tip onto a floured surface. Pat into a disc. Wrap and chill for at least an hour, until firm.
Add the cream to a large bowl with the herbs and half of the beaten egg (reserve the rest to glaze the pastry). Season with salt and pepper and whisk well. Add the new potatoes, half of the Stilton, the red onion and season with a little more salt pepper. Mix until well incorporated.
Preheat your oven to 200C/180C Fan/Gas 6. Roll out the pastry on a floured surface until approximately 23cm/9in wide and the thickness of a £1 coin. Then carefully transfer to a flat baking tray lined with baking paper.
Spread the onion marmalade across the centre of the pastry leaving a border or approx. 6cm/2in all the way around. Top with the potato, onion and herb mixture. Crumble over the remaining Stilton and the walnuts.
Fold the pastry border over the filling, gathering and pressing together where it folds to hold in place.
Brush the reserved beaten egg over the pastry and bake the galette for 35–40 mins, until the crust is golden brown. Allow to settle for a few minutes before slicing and serving.