Cheesy Taleggio & Potato Galette

This reminds me of home and feeds my soul during the early months of the year. Its double carbs, cheese and thyme- comforting and super easy to make.

Notes: You can use ready rolled puff pastry for this, but instead of making a galette you would make a tart-layering all the potato in the middle, and not folding the sides in.

Ingredients

2 large baking potatoes

200g Taleggio or Reblochon

10g Fresh Thyme

270g Puff Pastry Block, or homemade flakey pastry

Olive oil, Flakey Salt, Black Pepper, Flour

Method

1. Thinly slice the potatoes or use a mandolin to get slices of 0.3cm. Break apart the Taleggio into chunks and pick the thyme leaves, discarding the stems.

2. On a clean surface, lightly dust with flour and roll out the pastry until 0.5cm thick - try rolling the pastry into a circle, this will help with folding the sides later. If you are using ready rolled pastry, skip this part.

3. Place the pastry onto a lined baking tray. Leaving a 5cm gap around the edges, layer the potato, thyme and cheese on top of the pastry, seasoning with salt, pepper and drizzling with some olive oil. If useing ready rolled pastry, leave a 3cm gap around the edges.

4. Fold over the pastry edges onto the filling, brush with olive oil and set in the fridge for 15-20 minutes- this will get the pastry cold, and will help with flakiness. If using ready rolled pastry, do not fold the pastry, simply brush the edges with olive oil and place in the fridge.

5. Meanwhile, pre-heat the oven to fan 190°C. Once the pastry has chilled, place it on the middle shelf and bake until the pastry is flakey and golden all around, 35-40 minutes. If the pastry is colouring too quickly, place some foil on top of the galette/tart.

6. Let the galette cool down for a couple of minutes before serving.