Potato, Bacon and Caramelized Onion Galette
This Potato, Bacon and Caramelized Onion Galette has layers of savory flavor in a super-flaky, buttery crust. Serve it as an appetizer, or make a simple green salad and call it dinner!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
For the crust:
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus more if needed
- 1 egg, beaten
For the filling:
- 5 slices bacon
- 2 tablespoons olive oil, divided
- 1 large yellow onion, thinly sliced
- 1/2 teaspoon brown sugar
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 4 small or 2 large yellow potatoes, very thinly sliced
- 1 ounce goat cheese, crumbled
- Kosher salt and black pepper
Instructions
- Make the dough: In a medium bowl, whisk together flour, sugar, and salt. Using a pastry cutter or two forks, cut in the (very cold!) butter until just a few pea-sized bits remain. Add the water a tablespoon at a time, stirring between each addition, until the dough just comes together. Shape the dough into a flat disk, wrap it in plastic wrap, and stick it in the freezer for about 30 minutes while you prepare the filling.
- Cook the bacon: Fry the bacon in a large skillet over medium-high heat, flipping until crispy and golden. Transfer to a plate lined with paper towel, then pour off most of the fat, reserving a light coating in the pan.
- Make the filling: In the same pan, heat a tablespoon of olive oil over medium heat. Add the sliced onion and brown sugar, and season with a bit of salt and pepper. Cook, stirring occasionally to avoid browning, for 10–15 minutes, or until onions are lightly caramelized, translucent and golden. Add the garlic and thyme, and cook for an additional minute, or until fragrant. Crumble in the bacon and remove the pan from heat.
- Roll out the dough: Preheat the oven to 350°F. Remove the chilled pie dough from the freezer and its plastic wrap. Lightly flour a work surface, rolling pin, and both sides of the dough, then roll it out until it’s about 12 inches in diameter and 1/8 inch thick. The edges don’t have to be perfect; this is supposed to be rustic, so don’t sweat it too much if it cracks a little. Using a pastry brush, dust off the excess flour. Carefully transfer the dough to a parchment-lined baking sheet.
- Assemble the galette: Shingle half of the potato slices in the center of the dough, leaving about two inches around the edge. Evenly distribute the onion and bacon filling on top of the potatoes, then crumble the goat cheese on top of that. Repeat the same shingling process with the potatoes on top of the filling. Drizzle the remaining tablespoon of olive oil over the potatoes and season with salt and pepper. Fold the edges of the galette up over the filling.
- Bake: Whisk together the egg and milk in a small bowl or mug. Using a pastry brush, lightly brush the crust with the egg wash. Bake the galette for 34–37 minutes, or until the crust is deeply golden brown and crispy. Allow to cool for just a few minutes before slicing and serving.
Notes
- Make it vegan: Use vegan butter or coconut oil in place of butter and olive oil. Omit goat cheese. To replace the bacon, marinate 8 ounces of sliced mushrooms in 2 tablespoons soy sauce, 1/2 tablespoon maple syrup, and 1/2 teaspoon liquid smoke. Sauté mushrooms in a bit of oil before adding the onions.
- Make it gluten free: Use gluten free all-purpose flour in place of regular all-purpose flour.