Berry Potato Galette

4 servings

55 minutes

Berry potato galette is a refined example of French pastry that combines airy puff pastry and delicate mashed potatoes. The origins of this dish trace back to the traditions of rustic cuisine, where simple ingredients were transformed into culinary masterpieces. The galette features a crispy golden crust and a soft, creamy center that gives it a uniquely comforting flavor. The light spiciness of black pepper and the tenderness of kefir make the filling particularly delicate. The browned surface with appetizing cuts provides aesthetic pleasure, and the galette pairs excellently with greens and light sauces. It can be served as a standalone dish or as a side to meat and vegetables. An indispensable choice for those who appreciate the simplicity, elegance, and sophistication of French gastronomy.

Energy value per serving

• Calories: 522.1
• Proteins: 9.5g
• Fats: 28.4g
• Carbohydrates: 57.2g

Ingredients

• Potato: 150 g
• Puff pastry: 500 g
• Egg yolk: 1 pc
• Kefir: 50 ml
• Salt: pinch
• Ground black pepper: pinch

Cooking steps

1. Wash the potatoes.

   Required ingredients:

   • Potato: 150 g

2. Boil with skin or without (to your taste) in a large pot.

   Required ingredients:

   • Potato: 150 g

3. To check readiness, periodically poke the potato with a knife or fork: if it easily falls off, it is cooked. When the potato is ready, drain the water.

   Required ingredients:

   • Potato: 150 g

4. Preheat the oven to 220 degrees.

5. Place the potatoes in a blender and blend until smooth, add salt, pepper, kefir, and mix everything.

   Required ingredients:

   • Salt:  pinch
   • Ground black pepper:  pinch
   • Kefir: 50 ml

6. Cut the dough into 8 equal squares.

   Required ingredients:

   • Puff pastry: 500 g

7. Place 4 of them on a baking tray or parchment, then spread a layer of mashed potatoes 1 cm thick on top, leaving the edges of the dough empty (you are not required to use all the mash).

   Required ingredients:

   • Potato: 150 g

8. Then cover the layer of puree with the four remaining squares of dough. The squares should match in size. Slightly pinch the edges.

9. Brush the top square with egg yolk, avoiding the sides. Make a few light cuts in the shape of squares with a sharp knife (some lengthwise and some crosswise).

   Required ingredients:

   • Egg yolk: 1 piece

10. Bake in the oven for at least 20 minutes. The galette should brown on top. The dough will rise and then slightly fall as it cools — this is normal. Let it cool.