Ham & Potato Galette

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings

	GALETTE DOUGH
	200g flour (approx 1¼ cups)
	½ teaspoon salt
	2 teaspoons picked thyme leaves
	100g cold butter, cubed
	1 tablespoon apple cider vinegar
	6 tablespoons iced water
	FILLING
	1 egg
	100g crème fraîche (I used Zany Zeus)
	2 tablespoons chives
	400g cooked new potatoes, sliced
	200g ham, thinly sliced
	50g gruyère, grated

1.	GALETTE DOUGH
2.	Put the flour, salt and thyme leaves in a food processor and blitz to combine.
3.	Add the butter and pulse to a coarse crumb.
4.	Add the vinegar and water and pulse until it looks crumbly.
5.	Put onto a clean bench and bring the pastry together with your hands and then knead until it combines.
6.	Flatten into a rough circle. Wrap in plastic wrap and put in the fridge to rest for at least 1 hour.
7.	Roll out to a 3-4mm thickness on a lightly floured bench.
8.	Put onto a tray lined with baking paper and refrigerate for at least 30 minutes (this can be prepared ahead of time until required).
9.	FILLING
10.	Heat the oven to 200°C.
11.	Whisk the egg in a large bowl and set aside 2 tablespoons to egg wash the pastry.
12.	Add the crème fraîche and chives, season with salt and pepper and whisk until smooth.
13.	Stir through the potatoes and ham and combine well.
14.	Sprinkle half the gruyère onto the pastry, leaving a 4cm border at the edges.
15.	Spoon on the filling, then scatter over the remaining gruyère.
16.	Fold the edges of the pastry over the filling. Brush the edges with the egg wash.
17.	Bake for 30-35 minutes or until the pastry is golden.
18.	Allow to cool for 5 minutes before slicing. Serve with a green salad.