Rostello Ham and Comté Cheese Galette Recipe | Pastry1 Magazine

Written by Charlotte Brown | May 21, 2025 9:38:36 PM

BY STÉPHANE GLACIER, M.O.F. PATISSIER

For three galettes for six people

CHEF'S TIP: For a filling with a more distinctive taste, you can use smoked lard.

SAVORY CRUMBLE

INGREDIENTS:

100 g unsalted butter
6 g caster sugar
3 g salt
2 g baking powder
0.5 g pepper
1 g Espelette pepper
15 g egg white
150 g Gruyère cheese (or mix of grated cheeses),

parmesan, ...)
150 g T65 plain flour

PROCESS:

Mix the softened butter with the sugar, salt, baking powder, pepper and Espelette pepper. Add the egg white, then the cheeses. Finish the mixture by adding the flour. Stop mixing at a crumble consistency, before binding the dough.

BÉCHAMEL SAUCE

INGREDIENTS:

100 g unsalted butter
100 g T65 plain flour
1 liter whole milk
12 g salt
Pepper and nutmeg as required
200 g grated Gruyère cheese

PROCESS:

Melt the butter in a saucepan, then whisk in the flour. Bring to a boil and cook for 2 minutes to make a roux. In another saucepan, bring the milk to a boil. Pour the boiling milk over the roux. Whisk and bring to a boil for around 2 minutes. Add the seasoning followed by the Gruyère cheese.

CLASSIC 5-TURN PUFF PASTRY

INGREDIENTS:

600 g unsalted butter
50 g salt
1000 g T55 plain flour
1000 g T45 flour
690 g water
1000 g kneading butter

PROCESS:

Soften the butter. Cream the butter, salt and flours using the dough hook of a beater. Add water and mix (do not knead). Form into a ball and cover with cling film. Keep in the refrigerator for at least 5 hours. Butter the dough, incorporating the kneading butter into the center of the drenching water. Make five single turns, leaving a rest period of at least 2 hours between turns. After the fifth turn, roll out the dough as required. Leave to rest before cutting. Refrigerate for at least 2 hours.

ASSEMBLY

INGREDIENTS:

1/2 l béchamel sauce
Egg wash as required
3 slices Rostello ham, 5-6 mm thick
450 g Comté cheese

PROCESS:

Roll out the puff pastry. Cut into 20 cm diameter disks. Leave to set in the refrigerator. Garnish a 5 mm disk with béchamel, without going too close to the edges. Brush the edges with egg wash. Garnish with a slice of ham. Top with a further 5 mm of béchamel sauce. Garnish with slices of Comté cheese. Cover with a second puff pastry disk. Join the edges. Flute the galette, turn over, brush with egg wash and leave to rest in the refrigerator for 12 hours. Brush with egg wash again. Sprinkle with savory crumble. Bake at 180°C for 45 minutes in a deck oven or at 160°C in a convection oven

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