In season this month: blood oranges • crab • potatoes • carrots • swedes • beetroot • rhubarb
Potato, pancetta and taleggio galette
SERVES 6 | PREP 30 MINS PLUS CHILLING COOK 1 HR | EASY
800g waxy potatoes
2 large brown onions, finely sliced
50g butter
2 tbsp olive oil 1 garlic clove, finely grated
3 tbsp crème fraîche
bunch of thyme, leaves picked galette pastry (see recipe below)
plain flour, for dusting
150-200g taleggio, thinly sliced
150g thinly sliced pancetta 1 egg, beaten
1 tsp fennel seeds
1 Peel the potatoes and thinly slice using a mandoline. Put in a colander and rinse away the excess starch, then leave to drain. Put the onions, butter and half of the olive oil in a pan over a medium heat, season well with salt and cook slowly for 10-15 mins or until sweet and tender – be careful they don’t brown. Set aside to cool.
2 Once the potatoes are dry, transfer to a bowl along with the cooked onions, garlic, crème fraîche, thyme, remaining olive oil, and some salt and pepper. Mix well by hand, separating out the slices and working the crème fraîche into every nook and cranny.
Heat the oven to 240C/220C fan/gas 9. Roll out the pastry into a wide disc, about 4-5mm thick, on a sheet of baking paper with a little flour to stop it
