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