“The sweetness of the pear is delicious with smoky gammon.” – Abigail Donnelly
- 12 potatoes, peeled and very thinly sliced
- 6 pears, very thinly sliced
- 12 leaves sage
- 8 sprigs thyme
- 4 sprigs rosemary
- 6 T duck fat
- salt, to taste
- 1 T wholegrain mustard
1. Preheat the oven to 180°C. Layer the potatoes and pears in a greased 24 cm springform cake tin. Tuck in the herbs, dot with 4 T duck fat and season. Bake for 1 hour until soft. If it’s browning too much, cover with foil.
2. Cool slightly, then remove from the tin. Mix the remaining duck fat and mustard and serve with the galette.
Cook's note: Slice the pears and potatoes the day before and keep them in a bowl of water containing a good squeeze of lemon juice to prevent them from turning brown. You could also use apples instead of pears.
Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude