Recipe: Galette aux pommes de terre du Berry

1- Cook the potatoes in salted water, peel them while hot and pass through a vegetable mill with fine grating to reduce them to a puree. Add the 500 g of softened butter, salt and two eggs. Whisk until all ingredients are completely mixed.

2- Add the flour little by little. Make a ball and work with a rolling pin like puff pastry.

3- Personally I give it six turns spaced 15 minutes apart.

4- Finally, roll out to 15 mm thickness directly onto a baking sheet lined with parchment paper.
Generally the galette will be practically the size of the sheet. Be careful to trim the edges.

5- Brush with egg and score diagonally. Bake in a hot oven at 180/200°C for approximately 45 minutes.