GALETTE WITH POTATOS
And Mascarpone
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Ingredients
- 800 g Flour
- 2 tsp Salt
- 200 g Emborg Butter (cold)
- 2 dl Emborg Yogurt
- 2 dl Water
- 6 Potatoes (medium)
- 100 g Emborg Butter
- 500 g Emborg Mascarpone
- 1 dl Mustard
- Thyme to garnish
Method
Mix the flour and salt, then crumble the cold butter in small pieces into the flour. Mix in the yogurt and water to form a dough, then refrigerate for 30 minutes.
Peel the potatoes and cut them into thin slices. Divide the dough into 10 pieces and roll out. Distribute the cheese in the middle of the dough with the mustard. Top with the potato slices, keeping a 2 cm edge uncovered all the way around. Now fold the edges of the dough in and over the potato slices. Place a little butter and thyme on top of each galette.
Bake in the oven for about 20 minutes at 235°C.
