A very satisfying dough is obtained from chickpea and corn flour. Apart from rosemary, thyme can also be added to the dough. You can use boiled potatoes instead of using raw, but it will be less crispy. The beauty of the galette is that it is not formalistic; It can be made slightly crooked and soft as you want.

MATERIALS

PASTRY
100 g Chickpea flour
50 g of cornmeal
1 tablespoon Fresh rosemary, finely chopped
½ teaspoon Salt
½ teaspoon Black Pepper
100 g Butter, diced and very cold
3 tablespoons Water, very cold

MATERIALS

INTERNAL FEE
2 tablespoons of Olive Oil
1 leek, finely chop
½ teaspoon of nutmeg
Salt and pepper
70 g Old cheddar/sauerkraut/gruyere, grated or crumbled
80 ml Cream
1 teaspoon Mustard

150 g Potatoes, thin mandolin

PREPARATION OF

  1. Combine chickpea flour, cornmeal, rosemary, salt and pepper in a chopper.
  2. Add the cold butter cubes. Turn until it has the consistency of coarse grains of sand.
  3. Add the cold water little by little. Take it in your hand to adjust its consistency, if it sticks like dough, it’s ok.
  4. Shape the dough into a round shape without playing too much, cover it and put it in the fridge. Let it rest for at least 1 hour.

PREPARATION OF

  1. Heat the olive oil on the stove over medium heat.
  2. Add the leeks, nutmeg, salt, pepper and cook, stirring occasionally, until soft.
  3. Get a bowl. Add the cheese, cream and mustard and mix.
  4. Preheat the oven to 180 degrees.
  5. Take the dough you prepared out of the refrigerator, roll it out on the baking paper with a diameter of roughly 28 cm and put it on the baking tray with the paper.
  6. Spread the leek mixture leaving space around the edges.
  7. Arrange the potatoes so that they overlap slightly.
  8. Sprinkle salt and pepper on them.
  9. Curl the edges of the dough inwards.
  10. Place in the preheated oven and bake for 30 minutes, until the potatoes are soft and the galette is browned.