Potato and cheese galette

Potato and cheese galette

Total: 1 hr 55 Min. | Active: 30 Min.
Nutritional value / person: 1006 kcal
, Fat: 63 g
, Carbohydrate: 68 g
, Protein: 38 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

250 g white flour
½ tsp salt
125 g butter, cold, cut into pieces
¾ dl water, chilled

Topping

300 g raclette potatoes, cut into approx. 1 cm slices
300 g raclette cheese in slices, roughly crumbled
1 red onion, cut into strips
80 g diced bacon
2 sprigs rosemary, finely chopped
½ tsp salt
a little pepper

Galette

50 g day-old bread, finely chopped
1 pear, cut into wedges
40 g walnuts, coarsely chopped
2 eggs, beaten
¾ dl milk
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How it's done

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Dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Topping

In a large bowl, mix the potatoes and all the other ingredients up to and including the pepper.

Galette

Roll the dough into a circle approx. 4 mm thick on a sheet of baking paper, scatter the bread on top, add the topping, pears and nuts, leaving a border of approx. 4 cm all the way around. Fold in the edges, press down gently, glaze the edges with a little egg. Mix the remainder of the eggs with the milk and pour this sauce on top of the topping in the middle.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180°C.

Good to know
Tip: Use breadcrumbs instead of bread.

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