Give it a try! This Galette is easier to prepare than you might think!

Ingredients for the pastry

  • 300g plain flour
  • 175g unsalted butter, cubed
  • 1/2 teaspoon salt
  • 25g grated parmesan cheese
  • 1 tablespoon thyme leaves, finely chopped
  • 1 large egg yolk, lightly beaten
  • 4 to 6 tablespoons of cold water

For the Filling

  • 500g new potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons thyme leaves
  • 150ml creme fraiche
  • 2 medium eggs
  • 100g grated parmesan
  • salt and pepper to taste


  • First make the pastry.  Put the flour and butter in a food processor with a generous a teaspoon of salt.  Pulse until the mixture resembles breadcrumbs.
  • Tip into a large bowl and stir in the parmesan and thyme leaves.
  • Make a well in the middle and using a round-bladed knife (or two knives) stir in the egg yolk and 4 to 6 spoons of cold water.


  • Bring together with your hands and knead briefly to a soft dough between two sheets of baking paper and shape into a disc.  Chill for 30 minutes.


  • Meanwhile, preheat the oven to 180C fan.
  • Cook the potatoes with the skin on and then peel them and sliced them into rounds (you can cut them thick or thin, it is up to you).
  • Put the potatoes into a medium size bowl and add olive oil and thyme.  Toss together with salt and pepper to taste.


  • Once the pastry has rested, remove from the fridge and leave for a few minutes to come back to room temperature.
  • Roll the pastry out between two sheets of baking paper to make a rough 35cm round about 1/2 cm thick.
  • Remove the sheet of baking paper and pile the potatoes into the middle of the pasty and arrange evenly.  Leave a 4cm border all the way around.


  • Add a few spoonfuls of the creme fraiche mixture.
  • Fold the pastry edges into the middle, if the pastry cracks (it will) when folded, pinch it to reseal.
  • Add spoonfuls of the creme fraiche cheese mixture on top of the potatoes.
  • Beat the remaining egg and brush the pastry border.
  • Slide the Galette onto a baking sheet and bake in the oven for 45 to 60 minutes until the pastry is cooked and golden (it depends  the size of your Galette).



  • The pastry can be prepared ahead of time.
  • This Galette can be serve with tomato relish.





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