Cheese and potato galette recipe

Recipes

loveFOOD
0 Comments

An easy vegetarian centrepiece dish using ready-made puff pastry, potatoes, shallots, mushrooms and blue cheese.

2 large potatoes (Charlotte or any white salad potatoes work well), (about 250g/8.8oz) boiled in their skins
350 g ready-made puff pastry
25 g butter
6 shallots, peeled and diced
150 g chestnut mushrooms, sliced or halved
150 g blue cheese, such as Stilton
1 pinch fresh thyme leaves
1 pinch each of salt and freshly ground black pepper

2 large potatoes (Charlotte or any white salad potatoes work well), (about 250g/8.8oz) boiled in their skins
12.3 oz ready-made puff pastry
0.9 oz butter
6 shallots, peeled and diced
5.3 oz chestnut mushrooms, sliced or halved
5.3 oz blue cheese, such as Stilton
1 pinch fresh thyme leaves
1 pinch each of salt and freshly ground black pepper

2 large potatoes (Charlotte or any white salad potatoes work well), (about 250g/8.8oz) boiled in their skins
12.3 oz ready-made puff pastry
0.9 oz butter
6 shallots, peeled and diced
5.3 oz chestnut mushrooms, sliced or halved
5.3 oz blue cheese, such as Stilton
1 pinch fresh thyme leaves
1 pinch each of salt and freshly ground black pepper

Fry the shallots and mushrooms in the butter until the mushrooms are cooked and the shallots are translucent and soft.
If you haven’t already cooked the potatoes, boil two large potatoes in salted water until they’re soft. Drain them and allow to cool. When they are completely cool, peel and cut into thick slices.
Preheat the oven to 200°C/180°C fan/390°F/gas mark 6. Grease or line a pizza tray or pizza stone.
Roll out the puff pastry into a large circle on a floured board. Spoon half of the shallot and mushroom mixture on to the puff pastry circle, leaving a 5cm (2in) border around the edge. Arrange half of the potato slices on top. Spoon the remaining shallot and mushroom mixture and the remaining potatoes over the top.
Scatter the blue cheese over the topping with some fresh thyme leaves. Season to taste with salt and freshly ground black pepper.
Bake in the preheated oven for 25 to 30 minutes until the pastry is puffed up and golden brown, and cheese has melted.
Allow to cool for two to three minutes before cutting into slices. Serve with coleslaw and salad, if you like.

This recipe is courtesy of Seasonal Spuds and photography is by Lavender & Lovage.

You might also like:

Tomato galette

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature