Patate Galette

A beautiful rustic French galette filled with baked seasoned potatoes, homemade onion jam and cream cheese. Its flaky buttery crust is the best to cut into. The first bite of this galette takes you back to the festive season. It's best served hot on a cold day and a great addition to your Christmas menu.

Serves: 9

Ingredients

Galette Dough

1½ cup Flour

1 tsp Salt

148g Chilled unsalted butter

3-4 tbsp Ice Water

Potatoes

2 Sliced potatoes

50g Melted butter

2 tbsp Onion powder

2 tbsp garlic powder

2 tbsp Paprika powder

2 tbsp Dried Basil

Salt to taste

Onion Jam

1½ Sliced Onion

3 Sliced garlic cloves

2 tbsp Olive oil

3 tbsp Brown sugar

Salt to taste

2-3 tsp Cajun powder

1½ tsp Red wine vinegar

Cream Cheese filling

150g cream

Salt to taste

All-purpose seasoning

Method

Step 1 - Dough

In a bowl, sift flour and salt. Whisk well. Then cut the butter into 1-inch cubes. And add them to the flour.

Step 2

Blend the butter in the flour with your fingers or a fork until the dough becomes crumbly. Then make a well and add the iced water. Mix everything.

Step 3

The dough will come together, then wrap it in cling wrap and let it rest for 4 hours or overnight.

Step 4 - Potatoes

Preheat the oven to 160°c.

In a bowl, melt butter, then add basil, paprika, onion, garlic powder and salt. Mix well.

Step 5

Then add potatoes to the bowl and coat them uniformly. Then line a baking tray with parchment paper and place your potatoes without overlapping.

Step 6

Then bake for 20-25 minutes or until the outer layer is golden brown. Set aside to cool down to room temperature.

Step 7 - Onion jam

In a pan, add olive oil. Once hot, add onions and let them char on medium heat for 4-5 minutes.

Step 8

Then reduce the heat and let them char for another 5 minutes till they become golden brown. Stir occasionally.

Step 9

Then add brown sugar, salt, Cajun powder and red wine vinegar. Mix well and cook for another 3-4 minutes or till the consistency is a jam. Then take off the heat and let it cool down to room temperature.

Step 10 - Cream cheese Filling

Add the cream cheese to a bowl; with a hand blender, cream your cheese for 2-3 minutes, add salt and all-purpose seasoning and blend well.

Step 11- Assembly

Preheat the oven to 200°c

Take the dough out of the refrigerator and let it sit for 10 -15 minutes. Then sprinkle some flour on the counter and, with a rolling pin, flatten the dough to 1-inch thickness.

Step 12

Transfer the dough to a baking tray lined with parchment paper. Then add ½ of your cream cheese in the middle, leaving some dough around uncoated.

Step 13

Line ½ the potatoes in a circle, add your onion jam and spread evenly throughout. Then add the rest of the cream cheese, followed by the rest of the potatoes.

Step 14

Then seal the potatoes with the uncoated dough. Cover the dough with egg wash and bake for 30-35 minutes or until the edges are golden brown.

Step 15

Take the galette out of the oven, let it cool down on the cooling rack and serve.

Tips

1. Use ice-cold water to get the dough together.

2. Resting the dough is essential to ensure a stable structure.

3. When making the onion jam, regulate the heat as you want the onions to char, not burn.

4. You can shape the galette the way you want.