- 150g plain flour
- 45g butter
- 100g cheddar
- 1 egg
- 3-5 tbsp cold water
- 400g potatoes
- 1 bulb of green garlic
- A handful of sage, leaves only
- 1 lemon
- Sea salt
- A bunch of asparagus
- Freshly ground pepper
- 1 tbsp + 1 tsp olive oil
- 1 lettuce
Prep: 15 mins | Cook 45 mins
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water and bring it to the boil.
2. Tip the flour into a mixing bowl, reserving a pinch for rolling. Grate in half the cheddar. Chop in the cold butter. Use your fingers to rub the ingredients together till they have the texture of 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 till you have a soft dough. Wrap the dough in cling film or a wax rap and pop it in the fridge to rest for 15 mins. Keep the egg white for later.
4. Scrub and thinly slice the potatoes. Trim and finely slice the green garlic bulb. Add the spuds and green garlic to the simmering water and cook for 3-4 mins till the potatoes are slightly softened but still holding their shape. Drain, rinse with cold water then shake dray. Tip the potatoes and garlic into 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 salt and pepper. Toss to mix.
6. Lay the rested pastry on a sheet of greaseproof paper. Roll the dough out into a rough circle a little larger than a dinner plate, using the reserved flour if needed to stop it sticking to the rolling pin. Slide the pastry onto a baking tray.
7. Layer the potatoes on 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, then fold up the pastry edges to create free standing sides. Brush the pastry with the reserved egg white.
8. Slide the galette into the oven to bake for 40 mins. Snap the woody ends off the asparagus (if you bend them they'll break in the right spot) and slice the spears in half lengthways. Toss the asparagus with 1 tsp olive oil and add it to the baking tray, arrangingthe spears on and around the galette. Return to the oven for 5-6 mins till the asparagus is 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 salad bowl and toss them with the dressing to coat. Serve the galette and asparagus with the salad on the side.