- 150g plain flour
- 45g butter
- 100g cheddar
- 1 egg
- 400g potatoes
- A handful of sage, leaves only
- 1 bulb of green garlic
- 1 lemon
- A bunch of asparagus
- 1 lettuce
- 3-5 tbsp cold water
- Sea salt
- Freshly ground pepper
- 1 tbsp + 1 tsp olive oil
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a large saucepan with water and bring to the boil.
- 2.
Tip the flour into a mixing bowl, saving a good pinch for rolling. Finely grate in half of the cheddar. Chop in the cold butter. Use your fingers to rub the ingredients together until they resemble coarse breadcrumbs.
- 3.
Crack the egg over a small bowl and carefully separate the yolk from the white. Stir the yolk into the flour mixture with 3-5 tbsp cold water, until you have a soft dough. Wrap in cling film and put in the fridge to rest for 15 mins. Keep the egg white for later.
- 4.
Scrub the potatoes and slice them thinly. Trim and finely slice the green garlic bulb. Tip both into the large pan and simmer for 3-4 mins till the potatoes are slightly softened but still holding their shape. Drain well, then rinse with cold water until cool. Shake well to dry, then pop in a large bowl.
- 5.
Finely slice the sage and zest the lemon. Grate the remaining cheddar. Add all 3 ingredients to the potatoes and garlic, along with a good pinch of seasoning. Toss to mix everything together.
- 6.
Lay the rested pastry on a sheet of greaseproof paper. Roll out into a rough circle a little larger than a dinner plate, using the reserved flour if needed. Slide onto a flat baking tray.
- 7.
Layer the potatoes on top of the pastry, making sure to tuck in the other flavourings here and there. Leave a gap of 3cm around the sides. Season with salt and pepper. Fold up the pastry edges to create free standing sides. Brush the pastry with the remaining egg white.
- 8.
Slide into the oven and bake for 40 mins. Snap the woody ends off the asparagus and slice the tender spears in half lengthways. Toss with 1 tsp olive oil. Remove the galette from the oven and scatter the asparagus over the top and sides. Return to the oven for 5-6 mins till just tender.
- 9.
Squeeze the lemon juice into a small bowl and stir in 1 tbsp olive oil and a pinch of salt and pepper. Roughly tear the lettuce leaves into a bowl and spoon over the dressing. Serve along thick slices of the golden cooked galette.