Galette berrichone
The galette berrichonne, originally from the Berry region of France, is a very simple galette made from boiled potatoes, flour, eggs and cheese.
There are probably as many recipes as there are Berry families, but here's one that's simple and easy to make.
There are probably as many recipes as there are Berry families, but here's one that's simple and easy to make.
1,047
2 hours 55 min.
Easy
1 galette
7 IngredientsLast modified on: August 3rd 2025
For 1 galette, you will need:
- 1
500 g cooked potatoes - 2
3 egg yolks - 3
90 g butter - 4
100 g cottage (or curd) cheese - 5
12 g fine (or table) salt - 6
250 g flour - 7
20 g beaten egg - Total weight: 1,035 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 2 hours 30 min.
Cooking: 25 min.
All in all: 2 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cut 500 g cooked potatoes into pieces.
Stage 2 - 10 min.
Put them through a food mill...
Stage 3
...to obtain a kind of purée.
Stage 4 - 3 min.
Stage 5 - 2 min.
... and mix well.
Stage 6 - 2 min.
Add 250 g flour and mix again.
Stage 7 - 2 hours
Then shape the dough into a large ball, wrap it in cling-film and chill in the fridge for about 2 hours.
Stage 8 - 3 min.
Preheat your oven to 200°C (390°F).
Butter a 24 cm (or 9.5-inch) tart tin, then roll out the ball into a thick patty to the diameter of the tin, and place inside.
Butter a 24 cm (or 9.5-inch) tart tin, then roll out the ball into a thick patty to the diameter of the tin, and place inside.
Stage 10 - 1 min.
Draw a pattern of your choice with the tip of a knife on the top (faculative).
Stage 11 - 25 min.
Bake at 200°C (390°F) for approx. 25-30 minutes, checking for color at the end.
Stage 12
Serve hot, warm or cold to taste, with a green salad and vinaigrette for example.
Remarks
The ball of dough can be made the day before and left to rest in the fridge overnight.
You can replace the fromage blanc with a fresh cheese of your choice, such as goat's cheese.
You can replace the fromage blanc with a fresh cheese of your choice, such as goat's cheese.
Keeping: 1 or 2 days in the fridge, protected by cling film if possible.
Source: Home made, after @Tom Cooks.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 280 RDI=20 % | 110 RDI=10 % | 2,330 RDI=90 % | 9,750 RDI: 90 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=2 % | 10 RDI=1 % | 230 RDI=8 % | 950 RDI: 8 % |
How much will it cost?
- For 1 galette : £1.90
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Green bean and potato salad with paprika, Gratin of Endives with Mont d'Or, Mont d'or in brioche, Chard and potato gratin, Gratin of Jerusalem artichokes à la Comtoise, ... See them all 55
Flour
Like these other recipes: Caramelized apple rice pudding, Two-olive ciabatta, Chestnut Fudge Cupcakes, Nonettes, Fish in a sesame crust, ... See them all 202
Cottage (or curd) cheese
Like these other recipes: Frozen cottage cheese with strawberries, Cervelle de Canut, Cottage cheese tart, ... See them all 3
Butter
Like these other recipes: Pork Chops Champvallon style, Sausage mushroom and cheese crumble, Mushroom tart, Leek and potato soup, Gratin of potatoes with morels and yellow wine, ... See them all 473
Other recipes you may also like
Potimarron and celeriac autumn soup
This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.December 30th 201968 K4.6 55 min.
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...September 12th 2020190 K2.5 40 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021638 K 34.5 15 min.
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.March 29th 2020206 K 14.1 1 hour 15 min.
Mini apricot and pistachio brioches
These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.November 22th 201565 K4.1 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-10)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.