Cheese galette with spring onions

• shortcrust puff pastry↗320g g
• flour↗

  for dusting

• crème fraîche↗200g g
• egg↗1
• parmesan↗75g g

  finely grated, plus extra for sprinkling

• lemon↗1

  zest and juice

• garlic clove↗1

  minced

• thyme↗few

  leaves removed

• ground black pepper↗½ tsp tsp
• spring onions↗8

  trimmed

• olive oil↗drizzle of
• green salad↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Roll out the pastry on a lightly floured work surface into a 30 × 30 cm square and carefully transfer it onto a baking tray lined with parchment paper.

2. 2

   In a bowl, combine the crème fraîche, egg, cheese, and lemon zest, add a little lemon juice, garlic, thyme leaves, black pepper, and a pinch of salt.

3. 3

   Spread the mixture in the center of the pastry and smooth it into an even circle 20 cm in diameter. Distribute the green onions on top and drizzle with a small amount of oil.

4. 4

   Cut the edge of the pastry every 10 cm, then lift each piece of dough, overlapping them slightly to form a rim that seals the crème fraîche and green onion mixture. Generously sprinkle additional cheese over the pastry. Bake for 35 minutes or until the pastry is golden and cooked through. Serve warm or at room temperature, sliced into portions, together with the green salad.