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Gluten free potato galette with a cheese filling and a honey vinegar glaze. Recipe from www.georgeats.com

Gluten free potato galette with D’Affinois double cream and a honey vinegar glaze

Gluten free, nut free, low lactose, FODMAP friendly, vegetarian
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For the galette pastry:

  • 80 g 2/3 cup sorghum flour
  • 50 g 1/2 cup white rice flour
  • 50 g 1/2 cup tapioca flour
  • 1 teaspoon fine salt I used table salt
  • 1 teaspoon fennel seeds optional
  • Plenty of freshly cracked black pepper
  • About 1/4 lemon worth of lemon zest
  • 1/4 teaspoon xanthan gum
  • 50g Fromager D’Affinois double cream cheese
  • 100g cold butter, cubed
  • 6 tablespoons cold water plus extra if strictly necessary

For the potatoes:

  • 600-700 g large smooth red potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine salt I used table

For the base of the pastry:

  • 50 g Fromager D’Affinois double cream cheese
  • 50 g parmesan
  • Lemon zest
  • 1 teaspoon fennel seeds
  • chilli flakes to taste optional
  • Salt and pepper

For the glaze:

  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey


To make the pastry:

  • Ideally, make the pastry the night before. If not, make it while the oven is preheating and let it firm up in the fridge while you cook the potatoes. Combine the flours, seasoning, flavourings and xanthan gum.
  • Rub the cubes of D’Affinois in with your fingers until it becomes fine sheets of cheese. Do the same with the cool cubes of butter. Keep going until all the cheese and butter has been reduced to fine sheets. Add the water, just enough to bring together into a smooth ball. Place in some wrap, flatten into a circular disk and place in the fridge to chill for 10 minutes.

To cook the potatoes:

  • Preheat the oven to 200c or 400F. Line two large baking trays.
  • Mandoline or very finely slice the potato. If you fancy it, stack the slices and cut them in half to resemble apple slices. Place them in a bowl and toss them with the oil and salt.
  • Divide the potatoes between two trays and space them out. They can be touching but not stacked on top of eachother.
  • Cook for 10 minutes, swap the trays and cook for an additional 10 minutes. If you have thicker potato slices, this might take a little longer.

To make the galette:

  • Place the pastry on a sheet of baking paper and then another sheet on top. Use a French rolling pin (or a wine bottle) to roll the pastry out into a big circle, with the pastry about a centimetre thin.
  • Sprinkle the parmesan, lemon zest, chilli flakes, fennel seeds and seasoning over the centre of the galette. Keep in mind you’ll fold the egdes up, so leave some empty space around the edges. Dot pieces of half of the D’Affinois on top.

To finish:

  • Once the potatoes have cooked and cooled a little, arrange them on top of the base as you see fit.
  • Fold up the edges of the pastry and press down gently to secure to the potatoes.
  • Lightly brush the pastry and potatoes with the eggwash, and then place into the oven for 30 minutes. I like to give the pastry an extra brush of eggwash at around the 15 minute mark.
  • Just before the galette finishes cooking, whisk together the glaze ingredients in a small pot over a medium heat. Cook for around 5 minutes or until the mixture is bubbling and looks considerably more viscous than before.
  • Once the galette has cooked, remove it from the oven and pour the glaze over the top. Sprinkle with seasoning and a little extra lemon zest. Dot over the remaining D’Affinois and serve.
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