Turmeric Potato Galette

METHOD

1. Preheat the oven to 200C (Gas mark 6). Wash and dry the potatoes as we’ll be leaving the skin on for this recipe. Using a sharp knife, slice the potatoes into 2/3mm slices. Slice white onion as thin as you can, pop into a bowl, and set aside. Alternatively use a mandolin for the potato and onion if you have one. Mince the garlic cloves. Slice spring onions & set half aside for topping the galette.

2. In a large mixing bowl, toss the potato in the turmeric powder, paprika, vegetable oil and season with salt and pepper.

3. On a lightly floured surface, roll the pastry slightly thinner than it comes, to about 3/4mm. Cut in half, into two approximate squares.

4. Leaving a boarder of about 5cm, using the back of a spoon spread 1 tsp wholegrain mustard and 1/2 tbsp vegan Mayo on the pastry sheet.

5. Layer 1/2 the white onion slices and 1/2 the spring onions onto each galette. In a spiral, layer slices of potato making sure to leave the boarder clear. The galette should resemble a square/circle (or rectangle if your pastry wasn’t square).

6. Once everything has been layered, gently fold the boarder of the pastry over the edge of the filling and gently press the pastry folds to help them stick together. Brush the edges of the pastry with a little olive oil to help it brown.

7. Repeat steps 4-6 for the second galette.

8. Line two baking sheets with baking paper and place a galette on each tray. Bake in the oven for 35-45 mins or until the pastry golden brown, and the potatoes begin to crisp on top. Make the slaw and curry sauce while the galette is in the oven. Remove from oven and serve warm.

For The Slaw & Curry Sauce

1. Take off any tatty outer leaves from the cabbages and cut the tops off the carrots. With a sharp knife, thinly slice/shred the red and white cabbage and grate the carrots.

2. Mix all of the slaw ingredients together and set aside. I tend to only add salt right before serving as it can draw water out of the veg and make the slaw quite wet.

3. Mince the ginger and garlic. On a low/medium heat fry the ginger and garlic in olive oil until fragrant, approximately 2 to 3 minutes. Add in the curry powder and fry for 1 minute. Add in the coconut milk and leave to simmer & reduce for 5 minutes.

4. Serve the gallete with fresh sliced chilli, fresh coriander and the spring onions set aside earlier, toasted coconut, and a generous drizzle of the curry sauce with slaw on the side.

RECIPE CREATED & PHOTOGRAPHED BY CATHYES.WORLD

What you will need