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
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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.
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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.
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Knead for a minute dans put the paste of the kitchen worktop.
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Add the rest of goat cheese curd. If the paste stick to hand, add some flour.
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Knead again until the paste becomes flexible.
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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.
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On parchment paper, make a rectangle of 20 by 12cm with the butter with the palm of your hand or with a rolling ping.
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Take out the paste out of the fridge, then for a rectangle of approximatively 25 by 50cm. Put the butter rectangle in the center.
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Fold the top part on top of the butter rectangle, than put down le inferior part in the middle.
Folding part
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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.
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Fold the top part on the middle part, then fold the bottom part to reform the rectangle part.
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Turn the paste a quarter to the right (clockway).
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Put in a plate, cover with a dishcloth then put in the fridge for half an hour.
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Repeat the folding operation six times.
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At the end of the sixth round, the paste need to rest one hour in the fridge.
Cooking
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Preheat the oven to 190°c.
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Put out the paste of the fridge, then spread it in a rectangle shape (1cm thick) on the kitchen worktable already floured.
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Cut the borders with a sharpened knife then make 10 to 12 rectangles in the paste.
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Place the galettes on an anti-adhesive plaque, paint in egg yolk with a brush for the gilding.
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Draw furrows with a sharp knife a an angle.
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Put in the oven for 18 minutes for melting galettes or 23 minutes for crispé galettes.