CARAMELISED ONIONS
400g julienned sweet onions
5g fresh chopped thyme
40g butter

GALETTE DOUGH
120g cold butter, grated
260g gluten-free flour
3g baking powder
170ml cold water
4g salt

SLICED POTATO
400g small Yukon gold
potatoes
5g picked thyme
12g salt
30g cooking oil
2 lemons, zested and juiced

ADDITIONAL INGREDIENTS
160g crème fraiche
300g block of 3-year aged Comte
Chopped chives and thyme
2 lemons for zesting
Freshly cracked black pepper

1 — CARAMELISED ONIONS
Slowly caramelise the julienned onions with butter and thyme in a rondo over medium heat.
Deglaze with a splash of water as needed.
You want the onions to take on a rich amber colour.

2 — GALETTE DOUGH
Using a box grater, grate the cold butter into the dry ingredients.
Quickly pinch the butter into the flour creating a course texture.
Add the water and knead until a soft dough forms.
Divide the dough into four 140g balls.
Wrap and refrigerate for 15 minutes.
On parchment paper, flour and roll out the dough balls to thin rounds.

3 — SLICED POTATOES
Slice the potatoes very thinly on a mandoline.
Toss in the potatoes with the oil, thyme, salt, lemon juice and zest.

4 — BUILDING THE GALETTE
Spread 40g of crème fraiche in the centre of each galette dough.
Top the crème fraiche with approximately 120g of caramelised onion.
Artfully lay out the potato slices on top of the onions.
Carefully fold the exterior galette towards the centre of the galette forming a 2cm wide crust around the galette.
Gently brush the crust with an egg wash and bake at 200°C for 18-20 minutes.
Allow to cool at room temperature.

FINISHING & SERVING INSTRUCTIONS
Cut each galette into six wedges.
Sprinkle with chopped chive and thyme, freshly cracked black pepper and fresh lemon zest.
Generously top each tart with grated aged Comte.