La galette aux pommes de terre à l'ancienne

To taste at noon, for a snack or at dinner, a berrichon would tell you that there is no time for a galette break. Here, you can find two recipes, but it is only two among many...

Ingredients

For the mashed potatoes : 300g of potatoes, 50g of butter.

For the paste : 300g of flour, 150g of goat cheese curd, 150g of butter, 10g of salt and a egg yolk.

The making of the paste

In the first time, cook the potatoes 15min in salty water, then mash it with a fork. Add the 50g of butter to the preparation them let rest.
In a bowl, add the flour, salt the the mashed potatoes. Mix all with hand. Make a hole, and add the egg yolk then 100g of goat cheese curd.
Knead for a minute dans put the paste of the kitchen worktop.
Add the rest of goat cheese curd. If the paste stick to hand, add some flour.
Knead again until the paste becomes flexible.
Put the paste in the bowl, cover with a dishcloth, and put in the fridge of less than an hour. Take out the butter of the frige for it to soften.
On parchment paper, make a rectangle of 20 by 12cm with the butter with the palm of your hand or with a rolling ping.
Take out the paste out of the fridge, then for a rectangle of approximatively 25 by 50cm. Put the butter rectangle in the center.
Fold the top part on top of the butter rectangle, than put down le inferior part in the middle.

Folding part

Form a rectangle of 25 by 50 cm by spreading the paste always from the middle to the top, the from the middle to the bottom.
Fold the top part on the middle part, then fold the bottom part to reform the rectangle part.
Turn the paste a quarter to the right (clockway).
Put in a plate, cover with a dishcloth then put in the fridge for half an hour.
Repeat the folding operation six times.
At the end of the sixth round, the paste need to rest one hour in the fridge.

Cooking

Preheat the oven to 190°c.
Put out the paste of the fridge, then spread it in a rectangle shape (1cm thick) on the kitchen worktable already floured.
Cut the borders with a sharpened knife then make 10 to 12 rectangles in the paste.
Place the galettes on an anti-adhesive plaque, paint in egg yolk with a brush for the gilding.
Draw furrows with a sharp knife a an angle.
Put in the oven for 18 minutes for melting galettes or 23 minutes for crispé galettes.