Leek & Turkey Bacon Galette
I’ve always wanted to make a galette and this recipe incidentally happened when I had some leftover store-bought pastry in my fridge. Of course I could have made my own dough, but during the week I don’t really see myself slaving over homemade dough as the workweek itself can be quite intense. Thus, the express way seemed like a proper option for me. But if you have the time make your own dough or need to release your stress on some all purpose flour by all means go for it ;-)
For the filling I kept it quite simple and used a layer of cream cheese, Gruyere, thinly sliced potatoes and softened leeks. The turkey bacon brings the whole galette together as it provides a salty and smoky note. I’ve used turkey bacon because I’m allergic to bacon (made from pork), but use the real deal or leave it out if you’re vegetarian.
NOTE: I've got my Turkey Bacon from Albert Heijn but you can also find the strips in Turkish stores. Those are often halal as well.
This savoury galette is a perfect warm-weather meal but also works great for a picnic or even as a light lunch. You can use seasonal ingredients or whatever vegetable there is in your fridge, as long as you add a layer of cream cheese (to seal the dough) and grated cheese (to bring it all together) it will be a succes. Happy cooking all!
Leek & Turkey Bacon Galette
- Prep: 15 min
- Total: 50 min
- store-bought round pie shaped dough (you can also make your own)
- 2 leeks (use white part only, thinly sliced and rinsed well)
- 1 shallot (finely chopped)
- 1 garlic clove (minced)
- 75 gr turkey bacon (I got mine from Albert Heijn but Turkish shops often have it too and those are halal)
- 1 ½ tbsp of cream cheese with herbs (I used Boursin)
- ¼ tsp sugar
- ½ cup Gruyere cheese (grated)
- 2 Roseval potatoes (finely sliced)
- 1 egg lightly beaten with 1 tbsp of water
- 1 tbsp of butter
- 1 tsp of olive oil
- salt & pepper
- Preheat your oven to 180 C or 356 F.
- Cook the turkey bacon in a skillet pan with 1 tbsp of butter until it’s crispy. Remove the bacon from the pan and set this aside.
- Then add 1 tsp of olive oil (to the same pan) followed by the chopped shallot, garlic and leek and cook on a low heat until the leek are slightly tender. Add the sugar and season lightly with salt & pepper. Set this aside.
- Then unroll the store-bought pie crust and place it on a piece of parchment paper. Smear it with 1 ½ tbsp of cream cheese then sprinkle it with half of the gruyere cheese, leaving a 1 ½ inch border all around the pie crust. Layer the potato slices over the cheese and season with more salt and pepper. Finely, toss the bacon and leeks together, scatter it over the potatoes and sprinkle the remaining cheese on top.
- Before you pop the galette on a baking sheet, fold the dough edges over the filling. Then whisk 1 tbsp of water into the egg and brush over the dough edges.
- Bake the galette for 30 to 35 minutes or until golden brown. Allow the galette to cool for 5 minutes before you serve it. Enjoy your galette with a green salad (mixed leaves) and a vinaigrette.
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