Potato, Onion and Bacon Galette


Who doesn’t love bacon and potatoes together? Its an earthy, delicious combo. This recipe is based on one from The Art and Soul of Baking, by Sur La Table with Cindy Mushet. I made it on a busy weekend and didn’t have time to make the dough from scratch, so decreased the prep time by buying store-made crusts and I threw in bacon to make it extra-tasty. This is terrific as a brunch or light entree with a simple green salad or even as a side to a beef dish or chicken dish. If you don’t do the pork thing, the bacon is easily omitted.

Potato, Onion and Bacon Gallette
2 premade pie crusts
1 pound red potatoes, washed (lef unpeeled) and cut into 1/8 inch thick slices
4 ounces Gruyere cheese, coarsely grated
1/2 teaspoon sea salt
1 teaspoon chooped fresh thyme
1 large onion (12 ounces), thinly sliced
3 slices of smoked bacon, fry until crispy and crumbled
2 tablespoons olive oil
1 egg, lightly beaten
Creme fraiche for serving (optional)
Golden caviar, for serving (optional)

1. Preheat the oven to 400 degrees F and position an oven rack in the lower third of the oven. Line the baking sheet with parchment paper or a silicone mat.
2. Heat 1/1/2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly colored, about 8-10 minutes. Stir in the thyme, 1/2 teaspoons salt and 5 grinds of black pepper and blend well.
3. Combine the cooled onion mixture, cheese, bacon, and potatoes in a large bowl and mix well. Mound the filling in the center of the chilled pie crust, evenly, leaving a 1 1/2 inch border at the edge. Fold that border up around the filling, pleating it to make a pretty, circular enclosure and leaving the center open. Drizzle the filling with the remaining tablespoon of olive oil and sprinkle lightly with salt and 3 grinds of pepper. Lightly brush the pleated dough with the beaten egg to give it shine and help it brown in the oven.
4. Bake the galette for 45 to 50 minutes until the pastry is golden brown and the potatoes are soft when tested with a paring knife. Use the metal spatual to lift the edge of the galette slightly and check underneath. The bottom curst should be a beautiful brown color. Transfer to a rack to cool for 5 to 10 minutes.
5. Transfer the galette to a serving plate with the cake lifter or 2 spatuals. Slice with a chef’s knife and serve warm. If you like, serve with dollops of creme fraiche and spoonfuls of cariar.

Storing: Store uncovered at room temperature for up to 6 hours or cover with plastic wrap and refrigerate for up to 2 days. Reheat in a 400 degree oven for 10 to 15 minutes before serving.

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