- For 1 galette (20cm in diameter) person
INVERTED PUFF PASTRY :
Using a spatula, mix together 250g of Isigny PDO pastrymaking butter with 107g of flour. Shape the dough into a square and leave to rest until the next day.
Prepare the base dough: place the water and salt in the pastry blender. Add 250g of flour and 80g of butter to the mixture. Knead with the hook. Shape the dough into a square and leave to rest for 15 minutes at room temperature then store in a cool place until the next day.
The next day (2nd day), incorporate the base dough into the butter/flour mixture prepared the day before. Make a book fold (double fold) and leave to chill for 2 hours.
Make another book fold and leave to rest once again for 2 hours in the refrigerator. Make a three fold and leave to rest overnight in the refrigerator.
On the third day, roll out the dough (using the dough sheeter) to 4mm thick and cut circles in it (lower circle: 22.5 cm in diameter, upper circle: 24 cm in diameter). Leave them to rest for 2 hours in the refrigerator before assembling.
CHICKEN/MIMOLETTE CHEESE FILLING :
Marinate the chicken breast with the cognac, 1g salt and 0.2g black pepper and chill for at least 3 hours.
Mix the chicken thigh meat.
Add the Isigny PDO cream, egg, 1g of salt, 0.1g of pepper and the Isigny Mimolette cheese cut into 1cm cubes.
EGG WASH :
Beat the eggs with the cream. Filter the preparation before use.
300G POTATOES :
Peel the potatoes and blanch them in slightly salted boiling water for a few minutes so they are partially cooked. Dry the slices of potato on paper towels.
Place a first layer of potatoes in a 16cm circle (about 75g), then place the chicken/Mimolette cheese mixture on top and finish with a second layer of slices of potato (about 75g). Press down on the whole lot gently and then place in the refrigerator.
Brush the edge of one puff pastry circle (22.5cm in diameter) with water and place the prepared filling in the centre in the 16cm circle.
Cover the whole lot with a 2nd circle of puff pastry (24cm in diameter). Seal the edges, taking care to avoid any air bubbles.
Place in the refrigerator for a few minutes to make the galette firmer and cut it out with a 20cm circle.
Leave to rest for at least 2 hours in the refrigerator.
Brush the galette with the egg wash, leave to chill, then apply a second layer of egg wash. To finish, score patterns on the top using the blade of a knife (do not pierce the dough).
Bake in an oven on a non-stick pastry mat with blocks placed in the corners (4-5cm high) and place a heavy tray on top (spray a little oil to ensure it does not stick to the top of the galette). Bake for 40 minutes at 175°C, open valve, speed 2. Lastly, brush the top of the galette with butter to make it shine.
Leave to cool on a rack.