Red onion, apple, pancetta and British blue egg galettes

Serving size: 4
Preparation time: 15 Minutes
Cooking time: 25-30 Minutes

For the galettes:
75g plain flour
Sea salt
1 Fairburn’s free range mixed weight egg, lightly beaten
175ml milk
1 tbsp butter, melted

For the filling:
2 tbsp olive oil, plus a little extra for frying
1 large onion, chopped
½ tsp fresh thyme leaves
Sea salt
1 garlic clove, finely chopped
freshly ground black pepper
100g pancetta, cubed
1 red apple
4 Fairburn’s British Blue eggs
100g Lincolnshire Poacher, grated
1 tbsp melted butter

Featured in:
March 2019

Preheat oven to: 180°C/355°F/Gas Mark 4
To make the galettes, put the flour and a pinch of salt into a mixing bowl and make a well in the centre. Gradually whisk in the beaten egg, milk and melted butter until you have a smooth batter. If you feel the batter is a little too thick, add a dash of cold water to thin slightly.

Heat a frying pan over a medium heat and brush with a little oil. Pour some of the batter over the base of the frying pan, swirling the pan to ensure the batter thinly covers the base of the pan. Cook until the edges start to crisp and the base of the galette has browned slightly. Using a palette knife, loosen around the edges and flip the galette over and cook on the other side until browned too. Tip the galette out onto a piece of baking parchment.

Using the rest of the batter, repeat three more times and leave the galettes to one side whilst you make the filling.
Line a baking sheet with baking parchment.

To make the filling, heat a frying pan over a medium heat and add the oil. Add the onions, thyme leaves and salt and fry gently until soft and starting to turn golden. Stir in the garlic, season with some pepper and fry for a couple of minutes more. Transfer to a bowl.

Put the pan back onto a medium heat, add a splash more oil and cook the lardons until they start to turn golden. Finely slice the apple and gently toss in the pan with the pancetta.

Place a galette on the prepared baking sheet and spoon ¼ of the onion and thyme mixture into the middle, leaving a thin border around the edge. Spoon ¼ of the bacon and apple mixture on top of this, flatten slightly and make a small well in the middle. Carefully break an egg into the well, scatter over some of the grated cheese and quickly and carefully fold the edges of the galette over to make a square, brushing the edges with melted butter as you go to help it all stick together. Scatter a little more grated cheese over the top of the whole thing.

Using the remaining galettes, repeat a further three times. Put the baking sheet into the oven and cook the galettes for about 8-10 minutes until the cheese has melted and the egg is just set, be careful not to overcook the egg.

Serve immediately.

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