Rosemary Potato Whole Grain Galette

Today is my absolutely happy Sunday! We’ve got up very early (if only you knew how I love early mornings!) packed some food into backpacks and will come out soon for the all day long walk in the park.
I really love walking. Yesterday I walked 7 km with my beagle Chantal and today I want more!
Fresh air, blackbird’s singing, Nick’s smile, my dog’s barking, picnic on the grass… these things make me an absolutely happy girl. Nothing is better than to eat some homemade food outdoor. In most cases we take some french and english cheeses, fresh bread or croissants and fruits. Sometimes I make wraps (with green salad, salmon, cucumber and hummus is my favourite) or just sandwiches.

As you know galette season has started and I make various galettes very often now. But I’ve never done them with potatoes until yesterday. I tried my favourite wholegrain flour for galette dough and added some rosemary leaves from my little garden to the potatoes. To be honest I’m very happy with my result. Rosemary makes potatoes flavory and wholegrain dough makes the galette not so bland.
This galette is good for taking away (because you know, berry galettes are good, but you always risk to stain your bag or clothes with berry juice). This is less likely to happen with potato galette.

As you’ve noticed from my latest pictures in the Instagram account (@honeytanie) I have a new beautiful handmade apron now! Some of you have asked where is it from. It’s from LA company Hedley & Bennet. I won’t write a lot of words about “how gorgeous is it or smth like that”, because you should check it yourself!

Rosemary Potato Whole Grain Galette

(26 cm in diameter)

185 g cold butter
310 g wholegrain flour
100 ml ice water
pinch of sea salt

300 g baby potatoes
Rosemary leaves
Pinch of sea salt and pepper
Olive oil for sprinkling

1 egg yolk
2 tbsp milk

Cut the butter into the small (1 cm) cubes and place into the fridge for an hour. It should become very cold and hard.
Sift flour and salt onto the working surface. Add cold butter cubes, rub into flour with knife and continue rubbing with your fingers very quickly. Butter shouldn’t begin to melt! It’s very important for galette dough if you want to get the crisp.
Pour the water slowly and continue to rub the dough with your fingers until smooth. Add some flour if needed.
Cover the dough with cling film and leave it for an hour in the fridge.
Wash baby potatoes and cut them into thin slices. Place them into the bowl, add some rosemary leaves, salt, pepper and mix together.
Take the dough from the fridge. Roll it into a thin layer using rolling pin and sprinkle with flour all the time. Cut the edges carefully to get the circle (about 26 cm in diameter).
Place potato slices into the center of the circle leaving the 4-5 cm edges. Fold the edges up around the filling. Beat the egg yolk with milk and grease the top of dough. Sprinkle the potatoes with olive oil.
Heat the oven to 200 degrees C and bake galette about 30-40 minutes until golden brown.
Serve warm.

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