I have to admit that if I turn on the oven to introduce a cake, it is normal that it is something sweet. For the salty versions, I am somewhat suspicious, especially for the quiche-style fillings. However, I am increasingly convinced by recipes such as this rustic potato and provolone cheese galette.
A galette is a sweet or savory tart with a quick, free-looking dough, very easy to prepare and whose shape does not have to be perfect. With a food processor or large mincer, you can prepare in no time, but it can also be made easily with your hands.
For 4 people
- Pastry flour150 g
- Butter without cold salt100 g
- Cold milk80 ml
- Sugar1 g
- Salt4 g
- Beaten egg to paint the dough1
- Medium Potatoes2
- Extra virgin olive oil30 ml
- 1/2 teaspoon ground cumin
- Sweet or spicy paprika, 1/2 teaspoon
- 1/4 teaspoon granulated garlic
- Ground black pepper to taste
- Small chili (optional)
- Provolone cheese
- Fresh parsley
How to make rustic potato and cheese galette provolone
- Total time55 m
- Production30 m
- Cooking25 m
- Rest1 h
Mix the flour with the salt and sugar in the glass of the crusher or food processor. Add the very cold butter cut into small cubes and crush until obtaining a crumb texture. Add half of the milk and crush for a few seconds. Remove the blade and add the rest of the liquid, mixing by hand. Turn over onto a floured surface and knead lightly; It will be very sticky. Wrap in plastic wrap and leave in the fridge for at least 1 hour, better a little more.
Preheat the oven to 200ºC and grease a tray. Wash and peel the potatoes. Cut them into sheets about 4-5 mm thick and distribute them in one layer on the tray. Add the olive oil, salt, pepper, cumin, and paprika. Bake for about 15 minutes, until golden brown to taste. Let cool.
Roll out the dough with the help of a little more flour to leave an approximate circle of about 5-8 mm thick. Place on a tray covered with kitchen paper and lightly paint the center.
Arrange a layer of superimposed potatoes. Add diced provolone cheese, chili, and parsley. Superimpose another layer of potato and repeat the operation until you have 3 layers. Fold the edges tightly in a rustic way. Paint the dough with more beaten egg and bake for about 20-25 minutes, until golden brown and the cheese is melted.
With which to accompany the galette
We will let this rich rustic potato and provolone cheese galette rest for a few minutes so that the melted cheese settles a little and the dough is not too hot. We can cut it into portions and serve it as part of a snack meal or a snack-dinner appetizer in the company, with a salad or some lighter vegetable tapas.