Thursday, April 25, 2024

Recipe of the Week: Raclette galette

Chef and Palestine on a Plate app creator Joudie Kalla shares her recipe for raclette galette

 

I used to eat raclette sandwiches at Raison D’etre in South Kensington. It was best sandwich shop I know but sadly it changed hands and is no longer the same. The sandwich was so delicious that I have decided to recreate it as a tart or galette and share with you a simple recipe that will feed four people. This is a dish that will take you back to skiing holidays in Chamonix or Courchevel and truly lift your spirits at any time.

 

Recipe of the Week: Raclette galette
Recipe of the Week: Raclette galette

 

Ingredients:

 

For the pastry:

500g plain flour.

250g butter.

1 large pinch of salt.

2 whole eggs.

 

Filling:
200g raclette cheese.

1 red chilli, chopped.

20 gherkins.

15 pickled cocktail onions.

100g new potatoes.

 

Method:

– Begin by making the pastry: Mix the flour with the butter and salt until you get a lumpy, crumble consistency.

– Add the two eggs and mix well. Add two tablespoons of water and combine a little more. Don’t go crazy though: You want it to just combine and not be wet.

– Once combined, cut into four small pieces or three larger pieces if you prefer. Flatten and place in the fridge wrapped in cling film for up to half an hour.

– Boil the potatoes in salted water until they are half cooked and then let them cool down before slicing.

– Slice the cheese and chilli and around 90% of the gherkins and pickled onions.

– Mix them together and season with salt and pepper.

– Take the pastry and roll it out to the thickness of a 50p piece.

– Fill the centre with the mix trying to make sure the cheese is mainly on the top.

– To make the edges of the galette, take a piece and fold in then take another piece and fold again until you get all the way around.

– Add the egg wash and cook in the oven at 190 to 200 degrees.

– Once cooked, add the remaining chopped gherkins, chilli and onions on top and serve.

 

Raclette galette is best eaten warm rather than hot so that the full flavours come through. I hope that you enjoy it as much as I do.

 

Joudie Kalla is a Palestinian chef and a lover of Middle Eastern food. She runs Baity Kitchen Catering and recently launched an app named Palestine on a Plate to share Palestinian recipes and personal stories. Follow her on Twitter at @BaityKitchen.

 

 

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