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Potato and cheese galette
30 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 1006
  • Fat about 63g
  • Carbohydrates about 68g
  • Protein about 38g
This is needed
This is needed for 4 people
Dough
  • 250 g white flour
  • 125 g butter, cold, cut into pieces
  • 0.5 tsp salt
  • 0.75 dl water, chilled
Topping
  • 300 g raclette potatoes, cut into approx. 1 cm slices
  • 300 g raclette cheese in slices, roughly crumbled
  • 1 red onions, cut into strips
  • 2 sprigs rosemary, finely chopped
  • 80 g diced bacon
  • 0.5 tsp salt
  • a little pepper
Galette
  • 40 g walnuts, coarsely chopped
  • 1 pears, cut into wedges
  • 50 g day-old bread, finely chopped
  • 2 eggs, beaten
  • 0.75 dl milk
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And that's how it's done
And that's 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.