Recipes

Galette valaisanne

Name: Galette valaisanne
Prep time: 15 min
Cook time: 15 min
Total time: 2 h
Yield: 4
Ingredients: 150 g wheat flour; 100 g rye flour; 10 g fresh yeast (or 4 g dry yeast); 3 tablespoons rapeseed oil; 1.5 dl lukewarm water; 1/2 teaspoon salt; 150 g tomato sauce; 250 g grated or thinly sliced Raclette du Valais AOP; 120 g shredded IGP cured meat; A dash of rapeseed oil; Pepper

Category
Main Course
Difficulty
Intermediate
Nutritional value / pers.
520 kcal
Total time
120 min
Preparation time
15 min
Cooking time
15 min
Resting time
90 min

Preparation

Pastry

Mix the flours and salt together in a bowl.
Dissolve the yeast in warm water. Add to the flour with the canola oil and knead until you obtain a smooth dough.
Cover with a cloth and leave to rest for 90 minutes at room temperature, until the dough has doubled in size.

Galettes

Preheat the oven to 220°C (convection).
Divide the dough into four portions and roll them out thinly into discs or ovals on a baking sheet lined with parchment paper.
Spread a thin layer of tomato sauce on each flatbread.
Add the raclette cheese.
Season lightly with pepper.
Bake for 10 to 15 minutes, until the dough is golden brown and the cheese has melted.

Finishing touches

Remove from the oven and place the strips of cured meat on top.
Drizzle with rapeseed oil.
Serve hot.

Suggestion

For a crispier crust, reduce the amount of water slightly and/or use a baking stone. Brush canola oil onto the edges of the galette for a more golden result. Sprinkle the galettes with Grand St-Bernard aromatic herbs.