Welcome to my first long-form cooking video! And for this first one, it's all about how to make the flakiest, cheesiest, savory galette. I got a ton of requests to make more slow, cook-with-me videos, and I really hope you like this one. If you have any requests for future videos please leave them below, and you can find the whole recipe here:
INGREDIENTS:
300 grams all-purpose flour
230 grams butter
6 tbsp ice water
2 tsp salt
1-2 small new potatoes
1 thin sweet potato
1 cup parsley, loosely packed
1 lemon
2-3 garlic cloves
1/4 tsp salt
1/3 cup olive oil
8 ounces gruyere cheese
1 tbsp maple syrup (optional as egg wash)
Prepare the pie crust
Whisk together the flour and salt. Cut the butter into 1’ pieces and toss in the flour.
Make a well in the center of the mixture and pour in the ice water. Mix with your hands and then pour the dough out onto a work surface.
Laminate the dough.
Press the dough down until it is about 1-2 inches thick and wrap in cling wrap. Use a rolling pin to roll out the dough into the edges of the cling wrap, forming a tight rectangle. Chill the dough for at least 30 minutes or up to 5 days.
*Prep the rest of the ingredients *
Thinly slice the potatoes, about 1 mm thickness. Toss them in salt, pepper and olive oil and set aside.
Make the parsley oil by blending together the parsley, garlic, salt, lemon juice and olive oil until very smooth.
Reserve 1/3 of the cheese in a block form, and slice the rest of the cheese into thin slices.
Assemble the galette
Take the dough out of the fridge and cut it in half. Put the remaining half in the fridge to use for later.
Flour both sides of the dough and flour a work surface. Gently roll out the dough with a rolling pin, letting it warm up as you roll.
Cut off the edges to make a circle (use the leftover pie crust to make pie crust bites - delicious) Roll this dough onto a piece of parchment paper.
Put a thin layer of parsley oil in a circle in the middle of the galette. Grate the reserved cheese directly on top of the parsley oil.
Then layer the potatoes around the outside ring of the parsley oil. Then add a layer of the cheese slices, then the potatoes. Repeat until the galette is covered. Top with a twist of black pepper.
Fold the crust over the tops of the potatoes.
Brush a thin layer of maple syrup on the crust. Sprinkle a bit of salt on the crust if you’d like.
Bake
Bake at 375F for 35-40 minutes or until the crust is golden and the cheese is bubbling.
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15 окт 2024
