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Leek & Turkey Bacon Galette

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • store-bought round pie shaped dough (you can also make your own) 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

Instructions

  • 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.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!