Family chicken galette

Flaky pastry

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

Caramelised onions

• 1 garlic clove
• 20 g unsalted butter
• 110 g bacon cut into strips (2 cm)
• 250 g onions cut into eighths, layers separated
• 20 g dark brown sugar
• 20 g balsamic vinegar
• ½ tsp sea 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 to garnish
• 1 - 2 pinches sea 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 to dust
• 1 tsp Chicken stock paste (see Tip)
• 50 g pouring (whipping) cream
• milk to brush