I just had to share this super easy leek and bacon galette. So many of my friends have been asking for it! Full of flavour and simple ingredients, it pairs well with red meats but can also be enjoyed as a dish on its own.
I created this free-form tart the other day when we were hosting friends. I wanted to create a unique side dish made with the French pantry staples that we already had. We savoured slices alongside lamb and venison. It was a success: the leek-shunners in the group wanted more and one of my friends even recreated this when she returned home!
Sweet poached leeks and salty bacon are a match made in heaven, especially in a crispy puff pastry. The acidity of the cream and the taste of the lemon zest give this a nice freshness. Adding a little bit of sesame to the crust gives a cozy nuttiness.
Notes: You can make this tart without cooking the leeks beforehand. However, I highly recommend it as cooking gives them a softer texture. You can make your own pastry from scratch or use ready-made puff pastry that is made with real butter.
INGREDIENTS
Standard size puff pastry of your choice
2 medium-sized leeks, white parts only
75g lardons, ideally not smoked and nitrite-free
2 Tbsp crème fraîche or full-fat sour cream
Zest of 1 lemon
Several sprigs of thyme
A generous sprinkle of dried oregano
Freshly ground black pepper
1 egg
1 tsp milk
Knob of butter
Olive oil
Small cup of water
Sesame seeds
INSTRUCTIONS
- Heat a large frying pan on medium heat. Chop leeks into 1 cm-thick rounds. Add a dash of olive oil and melt knob of butter in pan. Gently add rounds to pan once butter is bubbling, in a single layer, starting from the outside of the pan and moving in. Leave for a few minutes to caramelize.
- Once golden on one side, add thyme sprigs and a small cup of water to the pan. Cover with lid and let cook until soft. Set aside to cool.
- Preheat oven according to your puff pastry’s instructions (generally 200°C or 390°F).
- In the meantime, prepare your puff pastry into a round circle. Poke holes generously all over with a fork.
- Spread cream on pastry in a thin layer. Sprinkle on lemon zest and oregano.
- Carefully place leek rounds on top of cream, leaving a bit of space between them and a 6 cm border around the edge. Place lardons between the leeks. Grind pepper on top.
- Fold edges of the pastry dough toward the center, carefully pressing the overlapping edges. In a small bowl, beat egg and milk together until fully mixed. Brush generously on folded crust and sprinkle on a healthy helping of sesame seeds.
- Put in oven and bake according to your puff pastry’s instructions (around 25 minutes with convection or 40 minutes without). You want the crust to be a deep golden brown.
- Remove from oven and let cool. Serve with freshly grated parmesan cheese and your favourite meats. Enjoy!
