New potato, raclette and spring onion galette
- Georgie Mullen
Save recipe
Serves 6
A little effort
Prep: 35 mins
Cook: 50 mins
plus chilling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
If you are new to pastry, try this new potato, raclette and spring onion galette for a rustic and hearty bake
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Raclette burgers
A star rating of 0 out of 5.0 ratings
Frying pan potato bread with melting raclette and pickle dressing
A star rating of 0 out of 5.0 ratings
Garlic mushroom and brie galette
A star rating of 0 out of 5.0 ratings
Try Georgie Mullen's new potato, raclette and spring onion galette, then discover our raclette recipe, tomato galette with cheddar pastry, sweet potato and brie galette or garlic mushroom and brie galette.
Georgie says: "I love making pastry – rubbing the flour and butter between my fingertips might be the most therapeutic job in the kitchen."
You do need a mandoline for best results here. The potatoes should be sliced so thinly you can see light through them. Mandolines are more than worth the investment and will save you time in everyday cooking. I use mine almost every day.
New potato, raclette and spring onion galette recipe
Ingredients
Nutrition
-
40g unsalted butter
-
180g spring onions
finely sliced
-
2 tsp caraway seeds
-
500g new potatoes
sliced very thinly with a mandoline
-
150g raclette
grated
-
30g parmesan
grated
-
1 egg
beaten
PASTRY
-
240g plain flour
plus extra for dusting
-
125g unsalted butter
chilled and diced
TO SERVE
- salad leaves dressed with lemon juice and olive oil
Nutrition: per serving
- kcal549
- fat33g
- saturates21g
- carbs45g
- sugars2g
- fibre4g
- protein16g
- salt0.5g
Ad
Method
-
step 1
To make the pastry, combine the flour and a pinch of salt in a mixing bowl. Add the butter and use your fingers to work it into the flour until it resembles rough breadcrumbs. Add 40-60ml of ice-cold water and knead together very briefly, being careful not to overwork it, until the mixture forms a dough. Gently mould into a disc shape, wrap in clingfilm and chill for 30 mins.
-
step 2
Meanwhile, heat the oven to 200C/180C fan/gas 6. Melt the butter in a large frying pan over a medium heat. Gently cook the spring onions, caraway and a pinch of salt for 2-3 mins until they are beginning to turn translucent. Add the potatoes and a good pinch of salt, stir and put on a lid. Cook for 10-15 mins, stirring occasionally, until the potatoes have softened but are still holding their shape. Remove from the heat and leave to cool.
-
step 3
Put a large sheet of baking paper on a worksurface and sprinkle with flour. Roll out the pastry with a floured rolling pin into a roughly 35cm diameter circle.
-
step 4
Layer the potato mixture, raclette and parmesan in a few batches in the centre of the pastry circle, leaving a 5cm border. Gently fold the excess pastry over the filling, using the baking paper underneath to help lift it. Brush the visible pastry with the egg and grind over some black pepper.
-
step 5
Transfer the galette, still on the baking paper, onto a baking tray. Bake for 45-55 mins until the pastry is golden and the filling is bubbling. Rest for 15 mins before serving. Delicious on its own or with a lemony side salad.
More veggie entertaining recipes
Authors
Georgie Mullen
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue