POTATO & THYME GALETTE

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

Method

• 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).

Tips

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