Family chicken galette

Flaky pastry

• 200 g unsalted butter, frozen and cut into pieces (1-2 cm)
• 200 g plain flour, plus extra for dusting
• 90 g chilled water
• ½ tsp salt

Caramelised onion

• 1 garlic clove
• 20 g unsalted butter
• 110 g bacon slices, cut into strips (2 cm)
• 250 g brown onion, cut into eighths, layers separated
• 1 tbsp dark brown sugar
• 1 tbsp balsamic vinegar
• ½ tsp salt

Chicken filling

• 600 g water
• 500 g chicken tenderloins
• 220 g sweet potato, peeled and cut into cubes (2 cm)
• 3 sprigs fresh thyme, leaves only, plus extra for garnishing
• 1 - 2 pinches salt
• 1 - 2 pinches ground black pepper
• 150 g fresh Swiss brown mushrooms, cut into quarters
• 40 g unsalted butter
• 30 g plain flour, plus extra for dusting
• 1 tsp Chicken stock paste (see Tips)
• 50 g pouring (whipping) cream
• full cream milk, for brushing