A galette can be described as a large and thin pastry base. It is a traditional French preparation. Galette is actually a very widely encompassing term. It includes sweet pancakes, crepes and savory freeform cakes as well.
A dessert galette can be filled with any type of firm fruit like apples, bananas, blueberries, strawberries etc., while a savory one can be made with any type of cooked meat like chicken, beef, sausage, duck, turkey etc. Galettes are usually folded or rolled before eating. They are a great idea for a snack or for carrying to a picnic lunch. A “galette complete” is made with a cheesy filling of cured meat, fried egg and gruyere cheese. There are various vegetarian versions as well.
A galette pancake itself is traditionally made of plain flour or whole wheat flour. These days, the recipe is being modified to use potatoes as the pancake base. This is a yummy and different alternative to the original recipe. It also saves you the trouble of making a pancake batter or dough and rolling it out.
Here is a recipe for a delicious potato galette made in duck fat and flavored with caraway seeds and sweet onions. There is no comparison to the taste of potatoes cooked in duck fat as they have a juicy and rich flavor. All weights and measures used in this recipe are standard US measurements.
Total time: 1 hour (including baking time)
Servings: 6 main dish servings
2 lbs any variety of firm potatoes, washed and scrubbed (do not peel)
1 tsp caraway seeds (use oregano if caraway is not available)
3 tablespoons duck fat
2 medium sized Spanish onions, sliced thinly
5 tablespoons French yellow butter (divide into 1 tablespoon portions)
Salt and fresh black pepper to taste
Method For Preparation
1. Preheat the oven to 200 deg Celsius. Rub a little butter in a deep 9 inch quiche or pie tin (preferably with a removable base). Dry roast the caraway seeds in a non-stick saucepan for 30 seconds. They should release some of their oil and aroma before you take them out in a plate. Let them cool before crushing them with the base of a heavy utensil. Slice the potatoes into 1/4th inch chips and put them in a large bowl. Pour the duck fat over them before adding 2 tablespoons of butter. Season according to taste. Mix properly to make sure all the potato slices are coated with the butter and fat. Sprinkle the roasted caraway seeds and mix.
2. Mix 1 tablespoon of butter into the sliced onions. Make a layer with half of the total quantity potatoes in the prepared pie tin and top it off with a layer of onions. Cover with the remaining potatoes.
3. Place the pie dish in the oven and bake for 40 minutes. Then open the oven door and place tiny blobs of the remaining butter on top. Bake for another 10 minutes. The dish is ready when the potatoes are golden and crunchy. Remove very gently from the tin and place on a large serving plate. Serve hot with a fresh salad.
Photo Credit: Dartagnan.com/3511/p3475/articles/Cooking-with-Duck-Fat.html