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 Ham and Gruyère Cheese Galette Recipe

A slice of ham and gruyere cheese galette
Click picture to enlarge.

A traditional summer galette made with thinly sliced ham, gruyère cheese, eggs and shortcrust pastry. Mix in a generous helping of herbs and you have a delicious galette which can be eaten hot or cold.

KEY POINTS

 Preparation:  Cooking Time:

 How Difficult  Difficult but see cook's notes below  Freeze?   No
 Servings

 4 to 6

COOK'S NOTES ON HAM AND GRUYÈRE CHEESE GALETTE
If you are looking for perfectly round and immaculately sealed pastry then this is difficult to achieve and you need to be an experienced cook. If however you are looking for a delicious galette with some minor imperfections in the pastry then this dish is only moderately difficult.

This recipe is an adaptation from a Telegraph magazine recipe. In that article they show only one picture and that is a mock up of the finished galette. They describe it as "easy to make"!. It's a fib, we promise you!

However, with our expert advice and step by step pictures (plus a short video) we have made the preparing and cooking of this galette  considerably easier.

Give it a go, forget the looks and simply enjoy the taste of this delicious galette. We would strongly suggest though that you read the entire recipe instructions before starting to make the cheese and ham galette.

This galette is delicious both hot and cold. For serving cold simply let it cool then cover and place in the fridge. It is delicious for breakfast and makes ideal picnic food.

 Ingredients

How Much

 Ready made shortcrust pastry 500g / 1lb 1½oz
 Medium eggs 7
 Gruyère Cheese 200g / 7oz
 Thin sliced ham 120g / 4oz
 Butter 3 heaped teaspoons
 Chives (chopped) 1½ heaped tablespoons
 Basil (chopped) 1½ heaped tablespoons
 Parsley (chopped) 1½ heaped tablespoons

WHAT SPECIAL KITCHEN EQUIPMENT?
Non-stick baking paper.
30cm / 12in square baking tray (or larger).
Rolling pin.
Lots of surface space!

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

PREPARATION
Finely chop the herbs.
Roughly chop the ham.
Grate the cheese.
Break six (not all seven) eggs into a bowl. Mix with a fork until white and yolk are just combined. Stir in the herbs.

VIDEO ON HOW TO "CRIMP" THE PASTRY EDGES OF YOUR GALETTE

METHOD

Thin omelette layer for a galette Add one teaspoon of butter to a frying pan which has a base of approximately 20cm / 8in diameter. Turn the heat to medium and wait till the butter has melted.

Pour roughly a third of the egg mixture into the frying pan and cook for two minutes until the egg has set, don't stir. Slide out the thin pancake onto a plate.


Repeat the above to cook two more thin omelettes.

TIP
We suggest that you cover the first omelette with baking paper then slide out the second omelette onto the paper. Do the same for the third omelette. You can pour the omelettes onto separate plates but your kitchen will soon become cluttered when you start to roll out the top and bottom pastry layers.

Turn on the oven now to 200°C / 400°F / Gas mark 6 to pre-heat it in time for cooking.

Shortcrust pastry round for a galette Take the shortcrust pastry from the fridge and cut it in half. Roll out each half of pastry so that it is 30cm / 12in in diameter.

We used a non-stick pastry mat placed on a table. They are ideal for this purpose and can be cleaned in the dishwasher. They also have pre-drawn circles so that you can get the size exactly correct.


Click here if you would like to buy our top quality, silicone, non-stick pastry mat.

Transfer one of the rolled out pastry sheets onto some non-stick baking paper. See the two boxes below for an easy way to do this with minimum tearing of the pastry.

Now place one of the omelettes onto the pastry followed by a third of the grated cheese and ham. Repeat the omelette, cheese and ham layers twice more.


Lifting delicate pastry on a rolling pin The next step is transfer the second sheet of pastry onto the top of the galette. The easy way to transfer delicate sheets of pastry is shown in the box to the left and below.

First place the rolling pin a few inches from one edge of the pastry. Draw up the pastry over the top of the rolling pin then simply gather up the remaining pastry by rolling the rolling pin.


Placing top layer of pastry on a galette Using the remaining beaten egg brush some egg round the edges of the bottom layer of pastry.

Lay the rolled up pastry over the filling by simply unrolling it from the rolling pin.

That's how the professionals do it and it's so easy.


Sealing two layers of pastry together Gently but firmly press the edges of the top pastry layer onto the bottom layer so that they seal together.

Crimped pastry edges You could simply cut the sealed edges neatly so they form a tidy circle but it's best to crimp the edges to give a professional look to your galette.

Rather than explain how to this, it's easier to show you a short video. Click on the YouTube video above for a clear demonstration.


Ham and gruyere cheese galette Brush some of the remaining egg over the top layer of pastry so that it browns. Place the galette (with the underlying baking paper) onto a baking tin and place in the pre-heated oven for around 25 minutes until the pastry is golden brown.

Turn the cooking galette round after ten minutes to ensure it is evenly cooked. Take a look at it after 20 minutes to check how browned the pastry is.

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