New potato, raclette and spring onion galette

Method

• step 1

  To make the pastry, combine the flour and a pinch of salt in a mixing bowl. Add the butter and use your fingers to work it into the flour until it resembles rough breadcrumbs. Add 40-60ml of ice-cold water and knead together very briefly, being careful not to overwork it, until the mixture forms a dough. Gently mould into a disc shape, wrap in clingfilm and chill for 30 mins.

• step 2

  Meanwhile, heat the oven to 200C/180C fan/gas 6. Melt the butter in a large frying pan over a medium heat. Gently cook the spring onions, caraway and a pinch of salt for 2-3 mins until they are beginning to turn translucent. Add the potatoes and a good pinch of salt, stir and put on a lid. Cook for 10-15 mins, stirring occasionally, until the potatoes have softened but are still holding their shape. Remove from the heat and leave to cool.

• step 3

  Put a large sheet of baking paper on a worksurface and sprinkle with flour. Roll out the pastry with a floured rolling pin into a roughly 35cm diameter circle.

• step 4

  Layer the potato mixture, raclette and parmesan in a few batches in the centre of the pastry circle, leaving a 5cm border. Gently fold the excess pastry over the filling, using the baking paper underneath to help lift it. Brush the visible pastry with the egg and grind over some black pepper.

• step 5

  Transfer the galette, still on the baking paper, onto a baking tray. Bake for 45-55 mins until the pastry is golden and the filling is bubbling. Rest for 15 mins before serving. Delicious on its own or with a lemony side salad.