Crispy Salametti & Scalloped Potato Galette | Recipes | Schneiders
fennel and potato soup with sausage


Crispy Salametti & Scalloped Potato Galette

Cranberry Glaze


Crispy Salametti & Scalloped Potato Galette

Our seasoned and dry-cured Italian salami provides authentic European flavour to this comforting and delicious potato pie. It’s ideally suited to fall and winter meals, bringing homey charm – and irresistible taste – to your table.



1 cup All-purpose flour

¼ cup cornmeal

½ t kosher salt

½ cup unsalted cold butter, diced

¼ cup ice cold water


100 g Schneiders Italian Salametti, cut in a food processor to a coarse crumble

½ cup ricotta cheese, at room temperature

1 small leek, thinly sliced

1 medium Yukon gold potato, sliced 1/8” thick on a mandolin

1 t rosemary, finely chopped

1 clove garlic, finely grated

2 T unsalted butter

½ cup parmesan cheese, grated

Salt and pepper


In a food processor add the flour, salt and cornmeal. Pulse a couple times to combine.

Add butter and pulse until the butter resembles a coarse meal, about 10 seconds.

With the machine running, pour the water through the feed tube in a slow, steady stream, until the dough just holds together. Do not blend for more than 30 seconds.

Turn the dough onto a clean work surface and flatten to form a disc. Wrap and refrigerate for at least 1 hour or up to 1 day before use.
Preheat oven to 375F

On a lightly floured work surface, roll out dough to a 12” round, about 1/8” thick. Transfer to large parchment lined baking sheet. Refrigerate until ready to use.

In a small fry pan on medium low heat add the crumbled salametti and cook for a minute or two until lightly golden. Remove the sausage from the pan with a slotted spoon reserving the rendered fat in the pan.

Return the pan to the heat and add the leeks. Cook the leeks, stirring frequently, until soft, approx. 5 minutes. Let cool.

In a small bowl combine the leeks, ricotta and all but 2 Tablespoons of the salametti and mix to combine. Season with salt and pepper to taste.

In a small pot on low heat melt the butter, rosemary and garlic together.

Take the baking sheet out of the fridge and spread the ricotta mixture in a thin layer onto the dough leaving about a 1” border all the way around the dough.

Top the ricotta with slices of potato, overlapping slightly until completely covered.

Fold the border over the potato slices overlapping where necessary and pressing gently to adhere to the folds.

Brush both the potatoes and dough with the melted butter and sprinkle with coarse sea salt and pepper to taste.

In a small bowl mix the reserved salametti with the parmesan cheese.

Bake for 40 minutes.

Remove from the oven and top with the parmesan/salametti mixture.

Return to the oven for another 10 to 15 minutes until the cheese has melted and is slightly golden.

Let sit for 5 minutes before slicing.