A rustic delicious savory galette that makes a perfect breakfast, lunch or appetizer. The crispy bacon and potatoes with the fresh rosemary adds that pungent citrus, minty flavour. All wrapped in a flaky and buttery crust with fresh thyme throughout makes this galette so yummy!
This French variation of a pastry pie is such a lovely option! I have made hundreds and hundreds of pies over the years and I have to say the pastry recipe I use is the best, and I may be bias but I have had many people say, it’s the absolutely delicious. It’s so good, with these buttery layers that are so light and flaky! I highly recommend you try it my Perfect Pastry Dough Recipe the next time you make a pie, tarts or quiche.
What I love about making Galette’s is the endless options when is comes to making a savory or sweet galette, adding your favourite combination of ingredients, spices, and herbs. Keeping in mind they compliment each other. Just have fun and Happy Eating!
RECIPE INGREDIENTS
Pastry dough consists of only flour, salt, unsalted butter and ice water. I would suggest to grate the cold butter into the flour and salt mixture. Yes very cold, and setting it in the freezer for about 10-15 minutes would be helpful. I have done this recipe by taking it out the refrigerator when I am ready to use it and it is very cold, however, depending on where you set your butter in the fridge and how often your refrigerator opens in a day. If it starts to soften when you are grating it, then pop it in the freezer for a few minutes. This recipe I added fresh thyme to the crust that gives it a lovely floral and citrus flavour.
Galette:
Bacon: suggest to use a butcher bacon which is a thicker cut of the bacon with lots of smoky flavour. Some grocery stores will sell it or you can find it in a butcher shop.
Olive oil: is if needed to sauté the leeks, it will depend on how lean the bacon is.
Leeks: one of favourite onions to cooke with, it has a mild sweetness to it and once caramelized, the sweetness is elevated.
Garlic: for the pungent flavor
Potatoes: I like to use organic, and that way, I can leave the skins on for that rustic look, added flavour and texture
Rosemary: adds that fresh minty flavour and works beautifully with potatoes
Goat cheese: I used a herb goat cheese adding a creamy texture with a lovely herb flavour; if you don’t have herb goat cheese, you can easily substitute by using regular goat cheese and add 1/4 teaspoon of oregano and 1/4 tsp of thyme to the goat cheese
Season with salt and pepper
HOW TO MAKE THIS DELICIOUS GALETTE
PASTRY DOUGH
- Sift flour and salt in a medium bowl then grate COLD butter into the flour bowl. Using a fork, or your hands, toss the butter with flour until the butter is evenly distribute.
- Measure 1/4 cup of ice cold water and gradually pour the ice water into the flour and butter mixture, stirring the dough around the bowl with a fork or your hands. (I like to use my hands to get a feel of the dough as it comes together.)
- As soon as it is moist enough to gather the dough together, then add the fresh thyme and form the dough into a disc then wrap in plastic wrap and place in a zip lock bag and refrigerate for 30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
- NOTE: option is to add the thyme leaves to the pastry dough once it is rolled out.
On a lightly floured surface, roll out the disc of the pastry dough to a 12 inch circle. In a medium skillet, on medium-high heat, fry bacon until crispy. Transfer to a plate with paper towel. Then add and sauté leeks for about 6-7 minutes until tender and slightly golden, add olive oil if needed, then add garlic for the last minute to allow the aroma to release. Remove from stove and set aside.
Preheat oven to 400°F. Using a slicer or a sharp knife, thinly slice the potatoes, and transfer to a bowl. Drizzle with olive oil, and add chopped rosemary, salt and pepper. Spread the herb goat cheese over the pastry, leaving about 1-2 inches from the edges. Then add leeks, and garlic. The arrange the potatoes over the leeks, (I left a few leeks to scatter over the potatoes) then add the bacon. Fold the edges inward toward the centers, creating a pleat design. Then brush with egg wash and bake for about 40 minutes until the crust is golden and the potatoes and bacon are crispy.
Remove galette from the oven, and allow it to cool for about 5-10 minutes. Garnish with fresh rosemary and thyme leaves.
This recipe will serve six, however, depending on whether serve this as a side or appetizer. If you serve this for breakfast or lunch, it would serve 2-3 people nicely with a toss salad.
STORING
In most cases, if not all, it will be very unlikely to have any leftovers. However, if you do, I suggest to store in the refrigerator in a air-tight container for up to 2-3 days. To reheat, in the oven at 275 degress fahrenheit for about 15-20 minutes.
YOU MUST TRY THESE SWEET AND SAVORY GALETTE RECIPES...
Potato and Bacon Galette with a Herb Crust
Equipment
- Skillet and Baking sheet
Ingredients
Pastry dough: makes 1- 12 inch galette
- 1 1/3 cup all-purpose flour
- 1/4 tsp Himalayan salt
- 6 tbsp unsalted cold butter, grated
- 1/4 cup ice cold water
- 2 sprigs of fresh thyme
Galette:
- 2-3 slices bacon, crumbled
- 1 large leek, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 4 oz herb goat cheese, softened
- 2 organic medium potatoes, skins on, thinly sliced
- 1 tbsp extra virgin olive oil
- 2 tsp fresh rosemary, roughly chopped
- 1/2 tsp Himalayan salt
- pinch of pepper
Instructions
- Combine flour and salt in a medium bowl. Take butter out of the refrigerator, and grate into the flour bowl. Then using a fork, toss the butter with flour.
- Measure 1/4 cup of cold water, and add a couple of ice cubes. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork. I tend to use my hands to bring the dough together but a fork works too.
- NOTE: There are two ways to add the thyme to the pastry dough. One way is to add it to the dough as you are mixing it together. Another way is scattering the leaves on the counter and over the dough as you are rolling out the pastry dough.
- As soon as it is moist enough to gather the dough together, form the dough into a disc and wrap in plastic wrap and place in a zip lock bag and refrigerate for about 20-30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
- In a medium skillet, on medium-high heat, fry bacon until crispy. Transfer to a plate lined with paper towel. Then add and sauté leeks to the skillet for about 6-7 minutes until tender and slightly golden, add olive oil if needed, then add garlic for the last minute to allow the aroma to release. Remove from stove and set aside.
- If you don't have herb goat cheese, simply use goat cheese and combine about 1/4 teaspoon of dry oregano and thyme to the goat cheese.
- Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the disc to a 12 inch circle. Scatter the leaves from the fresh (or dry) thyme over the dough and the counter, and lightly roll over it with the rolling pin to ensure the thyme is embedded into the dough. Then transfer to the lined baking sheet.
- Using a slicer or a sharp knife, thinly slice the potatoes, and transfer to a bowl. Drizzle with olive oil, and add chopped rosemary, salt and pepper.
- Spread the herb goat cheese over the pastry, leaving about 1-2 inches from the edges. Then add leeks, and garlic. The arrange the potatoes over the leeks, (I left a few leeks to scatter over the potatoes) then add the bacon. Fold the edges inward toward the centers, creating a pleated design. Then brush with egg wash and bake for about 40 minutes until the crust is golden and the potatoes and bacon are crispy.
- Remove galette from the oven, and allow it to cool for about 5-10 minutes. Garnish with fresh rosemary and thyme leaves.
This recipe was amazing! Easy to follow, perfectly written, delicious results!!!
Hi Lisa,
Awww thank you so much Lisa! I am so thrilled you found this recipe so delicious and easy to follow!
Thank you again!
Rose xo
This recipe knocked it out of the park. The crust was so easy and it was delicious. It looks gorgeous to serve also. I haven’t cooked with leeks much and loved the smells in the kitchen and the flavours. I will do this for lunch sometime too. It was gorgeous!! Thanks for making me look good!!
Hi Chris,
This is awesome! I am so thrilled you enjoyed the Potato and Bacon Galette with Herb Crust! It is a great recipe to enjoy any time of the day.
Thank you so much for your feedback and comments!
Kind regards,
Rose