Updated: Jan 20
You know those days when all you want to do is be a couch potato?! Today, is one of those days for me and I thought of making the perfect treat to go with my potato mood. Drum roll please............! Potato Galette.
What's a Galette you ask?
Galette is a French term used to define flat round or crusty cakes and are typically prepared by wrapping a pastry dough over a fruit filling.
But in our Galette that we are making today, I'm replacing the fruits with a savory filling aka potato because I'm a savory gal. You can also go with mushrooms, bell peppers, zucchini, tomatoes, a combination of these or any other savory items - whatever you choose, just make sure it is not too juicy because, that would make your pastry all mushy, soggy and messy. And we don't want that.
Galette vs. Pie
Galettes are flat with no proper structure and baked on a tray. Pies have a certain height to them and are baked in a dish to hold up its structure.
Galettes do not have a top crust and the filling is exposed. Pies on the other hand can have an open or closed top.
Both Galette and Pie crusts can be made from the same dough recipe, which is the best part.
All Purpose Flour is typically what is used for both crusts, but you can also go with Whole Wheat. I haven't really tried this - Let me know if you do.
And finally, to add more flavor to our potato filling, we are going to be making a little cheese paste. I can't wait for you to taste it all!
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour and 25 minutes
Serves: 1 Galette (9'')
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp sugar
1/2 cup chilled unsalted butter, cut into pieces
1/4 cup + 0.5 tbsp iced water
3 medium sized boiled potatoes, thinly sliced
1 tbsp olive oil for drizzling
1/2 cup shredded mozzarella cheese
3 tbsp heavy cream
2 chopped garlic cloves
salt and pepper for taste
1 tbsp chopped cilantro
1/2 egg beaten
First, make the crust: In a large bowl, mix flour, salt and sugar. Then, add the butter and cut it into the flour using a pastry cutter or fork until a coarse meal forms. Slowly add the iced water and mix until a dough comes together. Transfer the dough to a work surface and form into a ball. Wrap the ball tightly with a plastic wrap and flatten it into a disk. Refrigerate for 30 minutes.
Note: this dough can be made ahead of time and refrigerated overnight.
Next, make the cheese paste by mixing the shredded mozzarella, heavy cream and chopped garlic in a small bowl. Season with salt and pepper for taste.
Preheat oven to 400º F. Prepare a baking tray lined with parchment paper.
Roll the dough into an 9 inch circle as best as you can (don't worry if it's not a perfect circle). Transfer the rolled dough into the prepared baking tray. Spread the cheese paste on the dough leaving a 1 inch margin all around. Arrange the sliced potatoes in any order/pattern you like. Drizzle with oil. Season with salt and pepper. Finally, fold the edges of dough over filling and brush the top of dough with egg.
Bake for 40 minutes until crust is golden brown. Serve while hot!
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Thaya Kovaleva says:
November 14, 2020 AT 3:46 PM
This recipe looks amazing! It’s so simple, I can’t wait to try it! Have never made a savoury galette yet so this one is on the top of my list!