Vegan Potato Galette with Justine Hernandez | Making It Butter & Vegan | Miyoko’s Creamery

Описание: If you love vegan butter, this is the recipe for you! In this episode, Justine Hernandez makes a potato galette using TWO POUNDS of Miyoko’s European Style Cultured Vegan Butter. Be sure to make note of Justine’s dough lamination tips so you can recreate this at home and gush over the flaky deliciousness!
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Potato Galette and Vegan Butter Puff Pastry Recipe

Serves: 8-10
Prep time: 3 hours and 30 minutes (1 hour and 30 minutes for chilling)
Cook time: 25-30 minutes

Ingredients:

For the Dough:
1 box (8 oz.) Salted Miyoko’s European Style Cultured Vegan Butter, cold and cut into ¼” cubes
3 cups ap flour + ½ tsp salt
½-1 cup iced water

For the Butter Block:
2 boxes (16 oz.) Salted Miyoko’s European Style Cultured Vegan Butter, cold
¼ cup all-purpose flour for sprinkling

For the Filling:
½ cup fresh chopped dill
¼ cup fresh chives (any herbs on hand)
1 container Miyoko’s Classic Plain Organic Cultured Vegan Cream Cheese, softened at room temperature
½-¾ cup vegan parmesan
1 tsp. pepper
3 medium russet potatoes
6 cups of water

For Assembling and Topping:
4 tbsp. Salted Miyoko’s European Style Cultured Vegan Butter, cubed
2 tbsp. all-purpose flour for sprinkling
1-1 ½ cup vegan parmesan
½ cup plant-based milk of choice
1 tsp. salt
½ tbsp. thick maldon salt
2 tbsp fresh dill
2 tbsp fresh chives

Steps:

1. Make Dough
Add the butter to a bowl with flour mixture
Gently massage the butter into the flour mixture
Make a well in the center of the mixture
Slowly add in the iced water and fold the mixture with your hands until the dough is wet
Dump the dough onto a clean surface and knead until fully incorporated, adding water as needed
Wrap the dough in plastic wrap and chill for at least 30 minutes

2. Make Butter Block
While the dough is chilling, set two blocks of butter out on a piece of parchment paper
Sprinkle with flour
Place another piece of parchment paper on top
Using a rolling pin, bang the butter down into a square
Fold the parchment paper around the butter block and chill for 30 minutes

3. Laminate Butter and Dough
After the chilling process is complete, take the dough and butter block out of the refrigerator and dust your surface and rolling pin with flour
Take the dough out of the plastic wrap and roll into a rectangular shape, double the size of the butter block
Place the butter block in the center of the dough
Fold the dough over the butter block
Bang the folded dough and butter block with a rolling pin until everything is spread evenly
Roll the dough out to a rectangular shape about ¼” thick with a rolling pin
Fold the long sides into the center on top of one another
Roll the dough out with a rolling pin
Fold the dough into a tri-fold again and wrap in plastic wrap
Chill 1 hour or more (overnight is best)

4. Make Galette Filling
While the dough is chilling, finely chop the fresh dill and chives and place in a bowl
Add the cream cheese and parmesan to the same bowl
Incorporate the ingredients with a spatula or spoon and set the bowl aside
Slice the potatoes into thin rounds using a mandolin slicer or knife
Place the potatoes in a bowl of water and soak for 15 minutes
While the potatoes are soaking, preheat the oven to 400° F

5. Assemble Galette
Lightly butter a sheet pan and set that aside
Flour your surface and roll the dough out into an even square slightly larger than the size of your pan
Fold the dough, transfer it to your pan, and unfold it over the pan
Lightly press the dough into the pan and prick with a fork
Spread the cream cheese mixture across the dough
Sprinkle parmesan on top
Drain the potatoes and layer them on top of the cream cheese and parmesan
Sprinkle more parmesan on top
Break up the butter cubes into small pieces and place on top of the galette
Tuck and fold the edges of the galette
Brush the edges with plant-based milk
Lightly sprinkle the edges with salt and parmesan
Bake at 400° F for 25-30 minutes

6. Top and Serve
Top the galette in thick maldon salt and fresh dill and chives
Cut and serve
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Featuring Justine Hernandez | Just What I Kneaded (@justwhatikneaded.la)
Director: Corinne Rapone
Producer: Megan Thompson
Editor: Carla Roda
Director of Photography: Alexander Yellen
2nd Camera: Alejandro Olmedo
Production Assistant: Nate Bartoshuk
Motion Graphics: Ignacio Lidejover
Color: Michael Woloson
Graphics by Riser Design
Special thanks to Crafted Kitchen
Created by Asher Brown + Pollution TV