for 4 person

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 sprig	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

How it's done

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.

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