Spring Onion Galette

Spring Onion Galette

This is another recipe from the wonderful Veg book by Hugh Fearnley Whittingstall, it’s been on the list to make for a while but it’s something that had to be made on a cheat day because of the pastry. Last Sunday my mum mentioned having a nice dinner together, she planned to make a quiche and roast a chicken amongst other bits and bobs so I thought the spring onion galette would go perfectly! Using pre rolled puff pastry, it’s a really easy dish to make and perfect for lazy weekend afternoons. I’m not going to share the calorie content of this dish because I was too scared to work it out! Definitely one for cheat day!Ingredients – Serves 4375g All-Butter, Ready Made Puff Pastry (ready rolled makes it even easier!)3 Large Bunches of Spring Onions2 Tablespoons of Olive Oil50g Parmesan, gratedA Pinch of Chili FlakesSalt & Pepper, to season1. Preheat the oven to 200c. Roll out the pastry if it isn’t ready rolled, to a rectangle about 4mm-5mm thick. Cover a baking sheet in baking paper and lay the pastry on top.2. Trim off the root ends of the onions and the green ends leaving about 10cm of the tender green part. Strip off the outer layer too if it looks a bit tired. Rinsed briefly and pat dry. If the onions are slender, use them whole, if they are a little thicker, cute them in half lengthways. Put the onions in a bowl, add the olive oil, parmesan, chili flakes and salt and pepper and toss together thoroughly.3. Lay the spring onions on the pastry in a single layer, leaving a 2-3cm clear margin around the edges. Dot any remaining cheese and oil over the onions and bake for 25 minutes. Serve hot or warm.Spring Onion Galette Recipe

how to prepare Spring Onion Galette
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