Maltese Cheeselet & Potato Galette

Servings: 3 Total Time: 1 hr 15 mins Difficulty: Beginner
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Maltese Cheeselet & Potato Galette

A traditional Maltese dish known for its simplicity and comforting flavors. This galette features *gbejniet*, which are small Maltese Cheeselets typically made from sheep or goat’s milk. It is cherished for its rustic appeal, with the combination of mild creamy cheese and savoury potatoes

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Maltese Cheeselet & Potato Galette

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Quick Meals Vegetarian
Difficulty: Beginner Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins
Cooking Temp: 190  C Servings: 3
Best Season: Suitable throughout the year

Ingredients

Main:

Topping:

Method

  1. Preheat oven to 190C/375F.

  2. Leave the fresh cheeselets (Ġbejniet) to drain in a colander/strainer overnight in the fridge. 

  3. In a bowl, add the fresh cheeselets (Ġbejniet) and mix in the 2 eggs.

  4. Place the pastry with its baking paper in a round dish. 

  5. Scatter the shredded dried peppered cheeselet (Ġbejna) on the base of the pastry. 

  6. Top with sliced potatoes, onions, fresh rosemary and freshly ground pepper. 

  7. Fold over and pleat the pastry. 

  8. Brush the top of pastry with beaten egg. 

  9. Drizzle a little olive oil over the potatoes and season with salt and pepper. 

  10. Scatter sesame seeds over the pastry and potatoes. 

  11. Bake in oven until pastry is cooked and golden. 

  12. If you prefer the potatoes a little crunchy on top, tent the edges of the pastry with foil and put it under the broiler for a few minutes. 

  13. Garnish with fresh rosemary. Serve as it is or with a crispy side salad. 

  14. Enjoy!