Directions

1Preheat oven to 160°C. Grease a flan case or cake tin with 2-3 teaspoons of melted Nuttelex. Line with baking paper ensuring the paper comes up the sides of your baking dish so you can lift it out later.

2In a large frypan over medium heat add 2 tablespoons of Nuttelex and the olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and translucent. Add the brown sugar and balsamic vinegar. This will initiate the caramelisation process. Continue to cook the onions over low heat for an additional 5-10 minutes, stirring occasionally, until they become sticky and caramelised. Set aside to cool.

3Using a mandolin or food processor, finely slice the potatoes into a large bowl and season with salt and pepper.

4Begin layering the potato slices in the prepared flan case or cake tin, scattering strands of caramelised onions, in between layers, seasoning to taste. Make sure each layer is flat and completely reaching the edges of you flan or cake tin so the galette will slice nicely once cooked.

5Add vegetable stock - this provides more flavour and helps prevent the potatoes from drying out.

6Finally, drizzle a splash of olive oil over the top to prevent it from burning and place into the oven on the top rack and bake for about 45-60 minutes. Next, get onto the onion topping for the salad- see below.

7At around the 30 minute mark, add parmesan cheese to the top of the galette and return it to the oven. Test the potatoes are done by inserting a skewer after about 45 minutes of baking. If the skewer slides in easily with little to no resistance, the potatoes are cooked through. If the skewer encounters resistance or the potato feels firm in the centre, they need more cooking time, this will depend on the thickness of the potato slices and your oven. When done, remove from oven. Allow to cool slightly then add the micros herbs for garnish before lifting out and slicing.

Extra Onion Wedges to Garnish Galette

1While the galette is baking, prep the onion topping for the salad as they need a good 35 mins to bake. Add the onions to a small baking dish, drizzle with melted Nuttelex and Balsamic vinegar and bake for around 30-45 minutes.

French Green Salad

1In a large salad bowl, combine the mixed greens, shallot, fresh herbs, and nuts (if using).

2In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey or maple syrup, salt and pepper until well combined.

3Just before serving, pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.