• Lucie Ellis

39. Roast Onion & Mozzarella Galette


Had a load of really old disgusting looking flaccid (😳) carrots so revived them in a hot oven with some onion wedges til they were juicy and caramelised.


For The Pastry: (makes 4 individual galettes)


200g plain flour

50g whole meal

125g butter

1 egg yolk

50ml cold water

1tsp cider vinegar

1tsp salt and 1tsp sugar

Mix the flours, salt and sugar together then cut the butter into little chunks, add to the flour bowl and put the whole lot in the freezer for 10 minutes, then blitz it in a food processor until the butter is in small flaky pieces, and tip back into the bowl.

Mix the egg yolk and vinegar with the water and tip it all into the flour bowl. Mix it in with a butter knife then bring together with your hands adding a little more water if needed. Form into a ball, wrap in cling, and chill in the fridge for at least half an hour.

Heat the oven to 190 and line 2 baking sheets with parchment. Cut the pastry into 4 equal pieces and form each piece into a disc then on a floured surface bash the pastry discs with a rolling pin to start to flatten them before rolling into 20-25cm circles. Lift onto the lined baking sheets.

I spread the bottom with Dijon and a little Parmesan then piled on a mix of roasted carrots and onions, torn buffalo mozzarella, some fresh herbs, and a bit of pulled ham hock. Leave a 3cm border.


Fold up the edges and pinch together to seal, leaving the centre of the pie exposed. Brush the pastry edges with a little egg wash or dash of cream. Sprinkle over a bit more Parmesan and sea salt and bake for about 35-40 minutes til they’re really golden.


Use any old cooked veg, cheese, nuts, herbs, and any old flaccid stuff you have to hand 😜 you could also just make one big one 🥧


10 views0 comments

Recent Posts

See All

©2020 by utterly_stuffed. Proudly created with Wix.com