Recipe: Julius Roberts' Potato Galette with our Fennel & White Pepper Salami
JULIUS ROBERTS’ POTATO GALETTE
A twist on this epic recipe, subbing out his choice of cured meat and fennel seeds for our Fennel and White Pepper Salami.
Serves 4
Potato Galette with our Fennel & White Pepper Salami
Ingredients
800g waxy potatoes
2 large brown onions finely sliced
50g butter
2 tbsps olive oil
1 clove of garlic finely grated
3 tbsps crème fraîche
1 bunch of fresh thyme leaves picked
150-200g Taleggio thinly sliced
150g sliced Fennel & White Pepper Salami
1 egg beaten
320g Ready-made shortcrust pastry
Method
STEP 1
Peel the potatoes and slice very thinly with a mandolin. Place in a colander and give them a rinse under the tap to wash away the excess starch, then leave to drain.
STEP 2
Put the onions, butter and half the olive oil into a pan on a medium heat, season well with salt and cook slowly until they are sweet and tender, but be careful they don’t brown. When ready, after 10-15 minutes, set aside to cool.
STEP 3
Once the potatoes are dry, transfer to a bowl along with the onions, garlic, crème fraîche, thyme, remaining olive oil, salt and pepper. Mix well by hand, separating out the slices and working the crème fraîche into every cranny. Preheat the oven to 220°C fan.
STEP 4
Roll out the pastry on a sheet of baking parchment with a little flour to stop it sticking. By rolling away from you and turning the pastry ever so slightly with each roll, you should get an even thickness all round. You’re looking for a wide disk about 4-5mm thick. Carefully pull the parchment and pastry on to a sufficiently large tray.
STEP 5
Leaving a 6-8cm border around the edge that you can fold over later, start neatly piling on the potato mix. Once you have an even layer, follow with roughly a quarter of the Taleggio and salami, then add another layer of potatoes. Repeat until you’ve used most, if not all, of the potatoes, making sure it has cohered together and the top is even.
STEP 6
Finish with a few slices of Taleggio, then fold over the edges of the galette, creasing them together with your fingers so they hold. Brush the beaten egg over the pastry and sprinkle over a little sea salt.
STEP 7
Place in the oven and bake for 10 minutes, then turn the heat down to 180°C fan and cook for 50 minutes-1 hour, until the potatoes are properly tender when skewered with a knife. Remove from the oven and leave to cool for five minutes, then slice and enjoy.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
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About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.