INGREDIENTS	Scratch Swaps*
125g all purpose flour
100g rye flour
1 tsp sweet smoked paprika	Cayenne pepper
½ tsp salt
½ tsp pepper, freshly cracked
100g cold margarine, cubed
4 tbsp cold water
350g potato, washed	Sweet potato
3 tbsp soya cream	Cream, oat cream
A bunch of fresh thyme, leaves picked	Rosemary
Sea salt flakes & pepper (to taste)
Rubies in the Rubble Garlic Mayonnaise
A fresh side salad

* We’ve borrowed the phrase from our Aussie pals, where Scratch meals involve raiding your fridge to make something delicious. So, Scratch Swaps are here to help you fight food waste by using the food you have in before buying more!

METHOD

For the shortcrust pastry
1. In a medium bowl combine the flours, paprika, salt and pepper, mix it all together with a fork or a spoon until everything is evenly distributed. You can now add the cubed margarine (make sure you are using a block of margarine, not the spreadable kind). Use the tips of your fingers to rub the margarine together with the flour, flatten the cubes and rub them with the flour until you have a mixture that resembles breadcrumbs.

2. Add the water one tablespoon at a time and mix well after each addition, this will help you gauge whether you will need more. Mix the dough with your hand and knead for a couple of minutes so it comes together. If it appears dry and like it won’t hold together, add more water, a little bit at a time, remember you can always add more. The dough will be ready when it’s homogenous and looks somewhat elastic. If it’s cracking and mealy it might need either more kneading or a bit more water.

3. Wrap it in cling film or a reusable alternative and place in the fridge for 45 minutes.

For the galette
1. Heat your oven to 190°C (170°C Fan) and have a baking tray ready on the side.

2. Place a sheet of parchment paper on your countertop, then sprinkle a light layer of flour over the parchment paper. Remove the dough from the fridge and place it over the flour and roll it out until it’s 3-4mm thick. The shape of the galette is completely up to you. Roll it out into whatever shape you prefer, always turning the parchment paper so you roll out as evenly as possible.

3. Pick the largest potato you have and slice it as thinly as you can with a sharp knife. You can do this with a mandolin but a knife is already the perfect tool. Each slice should be about 2-3 mm thick, some might come out thinner or thicker, that’s not an issue as long as they’re not thicker than 5mm. Because the potato needs to cook evenly at the same rate as the pastry if you were to use slices that are too thick, you risk ending up with somewhat uncooked potatoes.

4. When you are happy with the shape of your dough, slide the parchment paper with the dough on it onto a baking tray and begin assembling the galette.

5. Arrange the slices of potato in whichever form you’d like, just make sure they are superposed. You can make a single layer of potato or two (depending on how thick your slices are), I find two layers gives a nice potato to dough ratio. Before adding the second layer of potato drizzle in one tablespoon of soya cream over the first layer, then follow with a light sprinkle of sea salt flakes and pepper.

6. Once all the potato slices are laid, wet the edges of the pastry with a pastry brush or your fingers and some water then fold over the potatoes. Drizzle two more tablespoons of soya cream over the potatoes and dollop a few chunks of margarine then follow with another pinch of sea salt flakes and pepper as well as a tablespoon of thyme leaves.

7. You can leave as is or brush the edges of the galette with more water and sprinkle some linseeds for texture.

8. Take the baking sheet to the oven and bake for 40-45 minutes or until golden. Remove from the oven and serve immediately with a side salad and a generous dollop of Rubies in the Rubble’s Garlic Mayonnaise.