Sammy Jakubiak’s Le Gruyère AOP Galette

“Ever wanted to make your own pastry? Sammy’s recipe makes it simple! Try this delicious double Le Gruyère AOP Galette at home”


  • 2 cups all purpose flour, plus a little extra for dusting
  • 2 tsp salt
  • 170g butter cold, cubed
  • 1 egg beaten
  • 50g grated Le Gruyère AOP cheese
  • 1 large onion, sliced
  • 1 tbsp butter
  • 2 tbsp dijon mustard
  • Squeeze of lemon
  • Pinch of salt
  • Freshly cracked back pepper
  • 1 bunch cavallo nero or silverbeet or spinach, Washed, stems removed
  • 2 garlic cloves, very thinly sliced
  • 100g Le Gruyère AOP, grated, plus extra for garnish
  • Parsley to garnish


  1. In a bowl, add in the flour, salt, grated Le Gruyère AOP and butter and work the butter into the flour till almost mixed in. Add in a splash of water to bring dough together. Form into a disc and allow to rest in the fridge for 1 hour.
  2. In a medium heat pan, add in sliced onions and butter with a pinch of salt and freshly cracked pepper. Cook slowly covered for about 20 mins – 30 mins till soft and jammy. Remove from the pan set aside to cool.
  3. Slice spinach into ribbons and place in the pan with a little olive oil and sliced garlic. Cook on a low heat till wilted.
  4. Preheat the oven to 200c.
  5. Roll out dough in between two sheets of baking paper till about 3mm thick.
  6. Remove the top layer of baking paper and spread over the dijon mustard leaving a 1.5 inch barrier around the outside of the pastry. Top the mustard with jammy onions, then grate over about 2 cups of Le Gruyère AOP cheese.
  7. Then arrange the wilted spinach mix over the top.
  8. Gently fold over the edges of the pastry to encase the galette.
  9. Beat the egg and blush the pastry then the egg wash.
  10. Bake galette for 40 – 50 mins or until the pastry is golden. Rotate the galette once while cooking.
  11. Remove from the oven and allow to cool slightly, shave over some extra gruyere cheese and sprinkle with chopped parsley and extra drizzle of olive oil.
  12. Serve and enjoy!