Cooking with Cheese – Vache Curd and Potato Galette
I have to admit, this is a dish that I’ve made many times (thousands! according to the little person in the house). It’s an easy and impressive looking nibbly/lunchtime with salad option. So often it has been a request from a party host as my contribution. On this occasion, it was a quick and easy lunch nibble teamed with ‘picky plate’ veggies and garlic aioli. On this occasion, no wine accompanied this meal as we needed to get back into house renovating jobs. The danger would be in not wanting to get back into it! I’d imagine a lovely crisp Riesling would pair well if we felt like waning the afternoon away.
2 sheets puff pastry
2 x 200g Vache curd
Thinly sliced potato, approx. 3 depending on the size (waxy red skin unpeeled potatoes are good)
Olive oil, pepper, salt and finely chopped rosemary
Lay the puff pastry sheets baking trays. Score the edges 1cm in with a knife. This helps the edges puff. Smooth out the vache curd onto the sheets up to the score lines. Very thinly slice (approx. 2-3mm) the potatoes and arrange on top of the curd. Drizzle olive oil over the potatoes. Sprinkle with salt, pepper and chopped rosemary to taste.
Bake in a moderately hot oven until the pastry has puffed and the potato is browned, approximately 15 minutes. Allow the galette to set out of the oven for 5 mins before cutting in wedges to serve.
This is a moreish nibble, so be prepared to double or triple the recipe depending on the known appetites of your friends and family. Mmmmm, and I’m just thinking how delicious it would be when we are next able to bake it in the new pizza oven. Scrumptious!!
With love from the Wilderness Kitchen,