Jersey Royal Potato and Spring Onion Galette

Preheat your oven to 200°C (400°F/Gas Mark 6). Line a baking sheet with parchment paper.

In a large bowl, gently toss the sliced Jersey Royal potatoes with 1 tablespoon of olive oil, salt, and pepper.

On a lightly floured surface, roll out the puff pastry into a 12-inch circle. Transfer to the prepared baking sheet.

Spread the crème fraîche evenly over the puff pastry, leaving a 2-inch border clear.

Layer the potato slices in a circular pattern over the crème fraîche, slightly overlapping each slice. Scatter the white parts of the spring onions and thyme over the potatoes.

Sprinkle the grated Gruyère cheese evenly over the potatoes.

Fold the edges of the pastry over the filling, pleating as you go to create a rustic border. Brush the pastry with the beaten egg wash.

Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the potatoes are tender.

Remove from the oven and let cool slightly before scattering the green parts of the spring onions over the galette. Serve warm.