Dozen of years ago, I met a woman from Ireland. We were working together for a while and we used to have lunches together. Her childhood was a very happy one in spite of many troubles, and she used to talk about her early life a lot. Being one of twelve children in a modest, hard-working family, she had potatoes at least once a day, prepared in millions of different ways. From what I knew about Ireland’s history, I knew this was true.
Children shared clothes and shoes, attending school in different shifts, and it made all of them very close to each other. What I will never forget about that special woman was her smile. And, she used to sing quietly most of the time. I guess it was her experience of troubled times which made her that way. As I was making this dish I was thinking about her, hoping she is all right, wherever she is.
Writing this, as the years have passed, I firmly believe that she must have been an Angel: so grateful, simple and easy going.
I hope you will enjoy this simple recipe which has been inspired by this very special person.
Two Rustic Potato and Thyme Galettes
- Puff pastry, store bought
- 3 cups potatoes, precooked, peeled, sliced
- ½ cup cheddar, shredded
- 3 slices of smoked bacon, cut into small pieces
- thyme to taste
- 1 egg yolk and 1 Tbsp water for egg wash
- 1 Tbsp butter, melted
- Salt to taste
- Fresh thyme to garnish, optional
Preheat the oven to 180° C / 356° F.
Roll out and cut the puff pastry to form 2 circles, each of 7.5 inches in diameter.
Spread baking paper on a baking dish and place both of the pastry circles on it.
Arrange the potato slices over the pastry, leaving a 1 inch border all around.
Sprinkle the cheddar, smoked bacon and thyme over the potatoes.
Fold the pastry over, and press the edges together with your fingertips where the edges overlap.
Brush the butter over the potatoes. Salt to taste.
Egg-wash the folded pastry.
Bake for 17 minutes.
Garnish with the fresh thyme.