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Galette des rois salted potato cheese

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A recipe of Galette des Rois salted potato cheese with caramelized onions, and ultra-tasty pie, comforting and easy to prepare to present as a starter on the table of the end of the year holidays, Christmas or New Year. A kind of salted puff pastry slipper, topped with melting potatoes, caramelized onions, smoked turkey bacon, creamy heavy cream, and lots of cheese. Finally, fresh parsley is chiseled to give a flavor of freshness to the cake.


For this Galette des Rois salted potato cheese, I chose Brie cheese for its pronounced taste, I added grated Emmental and mozzarella cheese. But, you can put the cheese you like, raclette, reblochon, camembert or other!

Galette des rois salted potato cheese


Galette des Rois salted potato cheese

A delicious complete, country, and rustic dish with this crispy puff pastry, this creamy and generous truffle-scented filling. You can perfectly prepare it in advance and enjoy it hot, warm, or cold accompanied by a good salad of raw vegetables or velvety seasonal vegetables, it will be only perfect! So you're tempted?


Ingredients:

  • 500 g potato
  • 500 g homemade or commercial puff pastry
  • 2 onions 
  • 3 cloves garlic
  • 30 g truffle butter or sweet butter 
  • 100 g turkey bacon
  • 120 g thick fresh cream
  • Salt and pepper 
  • Nutmeg 
  • 1/2 brie cheese or Camembert
  • Grated mozzarella and Emmental 
  • Chopped fresh parsley 
  • 1 egg yolk + 1 tbsp milk for gilding


Preparation:

  • Peel the potatoes and cut them into fairly thin slices. Then cook them for 10 to 15 minutes in a saucepan, covered with water or steamed. Drain the potatoes and then season with salt, pepper and nutmeg.
  • In a pan, melt the butter, add the onion slices, cook for 5 to 10 minutes then add the grated garlic, bacon and cook for a good 5 minutes. Salt and pepper. Add the cream and nutmeg. Mix and let cool.
  • On a disc of puff pastry 26 cm in diameter, harmoniously arrange the potato rings, caramelized onion and bacon, brie, mozzarella and Emmental, parsley, and 1 tablespoon of cream.
  • Season if necessary and then cover with another disc of puff pastry 28 cm in diameter.
  • It is necessary to weld the edges well so that the stuffing does not overflow during cooking, o can brush the edges with a little water so that it sticks well.
  • Then brush the dough with a mixture of egg yolk and milk.
  • Decorate with puff pastry stars (optional).
  • Bake in a preheated oven at 200 ° C rotating heat for 10 minutes and then for 30 minutes at 180C.
  • Once the cake is golden brown, let it cool on a rack before tasting.


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