CHERRY13 PRESS - Flipbook - Page 21
t h E fo o d
CREDIT: elena heatherwick
CREDIT: ELENA HEATHERWICK
Potato,
pancetta
& Taleggio
galette
by Julius
Roberts.
Ingredients
Serves 6
800g waxy potatoes
2 large brown onions, finely
sliced
50g butter
2 tbsp olive oil
1 grated clove garlic
3 tbsp crème fraîche
fresh thyme, leaves picked
galette pastry
200g Taleggio, thinly sliced
150g thinly sliced pancetta
1 egg, beaten
IMAGINE IF DAUPHINOISE AND
TARTIFLETTE HAD A BABY…
1 tsp fennel seeds
sea salt
Method
1. Peel potatoes and slice
very thinly. Rinse under tap
and drain.
2. Put onions, butter and
half the oil into a pan on a
medium heat, season well
with salt and cook slowly
until sweet and tender, be
careful they don’t brown.
Set aside to cool.
3. Transfer the potato into
a bowl with the onions, garlic,
crème fraîche, thyme, remaining
oil, salt and pepper. Mix well
by hand, separating the slices
and working crème fraîche into
every nook and cranny.
4. Heat oven to 220C fan.
5. Roll out pastry onto baking
parchment and to a wide
disk about 4-5mm thick, then
carefully drag onto a tray.
6. Leave a 6-8cm border and
neatly pile on potato mixture.
7. Once even, follow with a
quarter of the Taleggio and
pancetta, then another layer of potato.
8. Repeat layers and ensure the top is
even, then finish with a few slices of
Taleggio, then fold over the edges,
creasing them together with your
fingers so they hold.
9. Brush beaten egg over pastry,
sprinkle fennel seeds and a little salt.
10. Bake for 10 mins, then turn heat
down to 180C fan for 50mins-1hour
until potatoes are tender.
11. Leave to cool, slice and serve with a
zingy green salad.
*Recipe extracted from The Farm Table
by Julius Roberts (below)
Goo di Es foR GlUttons
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£19, Chocolatia
A jewel in the UK cheese
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It makes a fantastic gift for
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The Farm Table
[Ebury Press]
The first generation farmer
and chef with a passion for
seasonality, shares honest tales
of farming life together with
unfussy but thoughtful dishes,
listed by season and made with
simple ingredients. Yum.
£27, Waterstones
Cherry. p.21