Galette des rois salted potato cheese

A recipe of Galette des Rois salted potato cheese with caramelized onions, and ultra-tasty pie, comforting and easy to prepare to present as a starter on the table of the end of the year holidays, Christmas or New Year. A kind of salted puff pastry slipper, topped with melting potatoes, caramelized onions, smoked turkey bacon, creamy heavy cream, and lots of cheese. Finally, fresh parsley is chiseled to give a flavor of freshness to the cake.

For this Galette des Rois salted potato cheese, I chose Brie cheese for its pronounced taste, I added grated Emmental and mozzarella cheese. But, you can put the cheese you like, raclette, reblochon, camembert or other!

Galette des Rois salted potato cheese

A delicious complete, country, and rustic dish with this crispy puff pastry, this creamy and generous truffle-scented filling. You can perfectly prepare it in advance and enjoy it hot, warm, or cold accompanied by a good salad of raw vegetables or velvety seasonal vegetables, it will be only perfect! So you're tempted?

Ingredients:

• 500 g potato
• 500 g homemade or commercial puff pastry
• 2 onions 
• 3 cloves garlic
• 30 g truffle butter or sweet butter 
• 100 g turkey bacon
• 120 g thick fresh cream
• Salt and pepper 
• Nutmeg 
• 1/2 brie cheese or Camembert
• Grated mozzarella and Emmental 
• Chopped fresh parsley 
• 1 egg yolk + 1 tbsp milk for gilding

Preparation:

• Peel the potatoes and cut them into fairly thin slices. Then cook them for 10 to 15 minutes in a saucepan, covered with water or steamed. Drain the potatoes and then season with salt, pepper and nutmeg.
• In a pan, melt the butter, add the onion slices, cook for 5 to 10 minutes then add the grated garlic, bacon and cook for a good 5 minutes. Salt and pepper. Add the cream and nutmeg. Mix and let cool.
• On a disc of puff pastry 26 cm in diameter, harmoniously arrange the potato rings, caramelized onion and bacon, brie, mozzarella and Emmental, parsley, and 1 tablespoon of cream.
• Season if necessary and then cover with another disc of puff pastry 28 cm in diameter.
• It is necessary to weld the edges well so that the stuffing does not overflow during cooking, o can brush the edges with a little water so that it sticks well.
• Then brush the dough with a mixture of egg yolk and milk.
• Decorate with puff pastry stars (optional).
• Bake in a preheated oven at 200 ° C rotating heat for 10 minutes and then for 30 minutes at 180C.
• Once the cake is golden brown, let it cool on a rack before tasting.