Stephanie Alexander's Carisma Potato Galettes

🥔 Warm up this winter with a scrumptious, cheesy classic - potato galettes!
🛒 Show your support for the Stephanie Alexander Kitchen Garden Foundation this July, with 0.25 cents from every Coles Australian Carisma Washed Potatoes 2 kg bag being donated to the Foundation to a maximum of $100,000.
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Carisma potato galettes
Ingredients:
3 medium (about 400 g) Carisma potatoes
1 egg
1 egg yolk
¼ cup (60 ml) thickened cream
¼ cup (35 g) plain flour
40 g ghee or butter
125 g goat’s cheese, thinly sliced
2 cups baby rocket
basil leaves, to serve
Tomato & herb sauce:
1 ripe tomato, finely chopped
30 g ghee or butter
1 tbsp finely chopped fresh herbs (such
as basil, chives or flat-leaf parsley)
Method:
Peel 1 potato and cut into quarters. Place in a medium saucepan and cover with water. Season with salt. Bring to a simmer over medium heat and cook for 15 minutes, or until tender. Drain well. Put the potato in a bowl, and mash with a potato ricer or fork. Add the egg, egg yolk and cream and stir to combine. Season.
Coarsely grate remaining potatoes and place on a clean, dry tea towel. Fold the towel over, enclose the potato and twist the ends to squeeze as much liquid from the potato as possible. Add to the mashed potato mixture in the bowl with the flour and stir to combine. Season. Divide the mixture into 8 even portions.
Heat the ghee or butter in a medium frying pan over medium-high heat. Add 4 portions of potato mixture to the pan and use a spatula to flatten slightly. Cook for 2-3 minutes each side, or until golden. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining potato mixture.
Meanwhile, to make the tomato and herb sauce, combine tomato and ghee or butter in a small frying pan over medium heat. Cover and cook for 4 minutes, or until tomato breaks down. Remove from heat and add the herbs. Season.
Arrange the salad leaves on a serving platter, place the galettes on the salad leaves and top with a slice of goat's cheese. Spoon the tomato and herb sauce over the galettes. Serve with the remaining tomato and herb sauce.
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