Barbecue, Main dish

Potato galette with Cremoso al Tartufo

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  • 200 g Cremoso al Tartufo crust
  • 2 potatoes
  • 1 carrot
  • 1 courgette
  • ½ bunch chives
  • 50 g butter
  • Table salt, pepper

Preparation steps

  1. Preheat your barbecue plancha to 200°C.
  2. Peel potatoes and carrot.
  3. Do not wash the vegetables but grate by hand or in a food processor.
  4. Mix the grated vegetables in a bowl with the cubed cheese, melted butter and scissored chives. Season.
  5. Place a thick-bottomed frying pan on the plancha. When it’s nice and hot, fill with mixture. Pat down with a skimmer and cook 7-8 minutes either side, depending on how thick it is.
  6. Serve when hot and golden, either with a salad or to accompany meat or fish.


😉 Tip: This galette can be made with lots of other vegetables of your choice, as long as you always have a potato base to bind them together; you can also make a plain one using just potatoes. For this recipe, you can use either the crust of the cheese or the inside.

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