Berry Potato Galette
⏳ Time
55 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Choose potatoes specifically for mashed potatoes. Instead of a knife for scoring the dough, I use a scalpel. For brushing the dough with egg yolk, I use either a kitchen brush or clean fingers. In Moscow, I use kefir, but in Berry, the recipe includes soft goat cheese. You can skip the kefir, but it won't taste as good. In my opinion, potatoes boiled with the skin are tastier, but if you peel and chop them, they will cook faster. It can be served with crispy bacon and a green salad. The galette reheats very well in the oven (a few minutes is enough).
Ingredients
- Salad Potatoes - 5.3 oz
- Puff Pastry - 17.6 oz
- Whole egg - 1 piece
- Kefir - 1 fl oz
- Salt - a pinch
- Ground Black Pepper - a pinch
Step by Step guide
Step 1
Wash the potatoes.
Step 2
Boil with the skin on or off (to your taste) in a large pot.
Step 3
To check for doneness, periodically pierce the potato with a knife or fork: if the potato easily slips off, it is cooked. Once the potatoes are ready, drain the water.
Step 4
Preheat the oven to 428°F.
Step 5
Place the potatoes in a mixer and blend until smooth, adding salt, pepper, kefir, and mix everything together.
Step 6
Cut the dough into 8 equal squares.
Step 7
Place 4 of them on a baking tray or parchment paper, then spread a layer of potato puree about 1 cm thick on top, leaving the edges of the dough empty (you don't have to use all the puree).
Step 8
Then cover the layer of puree with the remaining four squares of dough. The squares should match in size. Slightly pinch the edges.
Step 9
Brush the top square with egg yolk, avoiding the sides. Make several light cuts in the shape of squares with a sharp knife (a few lengthwise and a few crosswise).
Step 10
Bake in the oven for at least 20 minutes. The top of the galette should be golden brown. The dough will rise, and during cooling, it will slightly fall — this is normal. Let cool.
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