Crispy Galette
This recipe is inspired by Emily in Paris on Netflix but also from my multiple trips to France as a kid. All I can remember is the pastry’s and how good they are.
6 people
60 minutes
20 minutes
Ingredients
- 100 g Butter
- 150 g Plain Flour
- 2 tbsp Water ice cold
Bacon Jam:
-
1
knob
Butter
-
1
tbsp
Honey
-
2
-
Onion
sweet onions, sliced
-
1
pack
Streaky Bacon
-
100
ml
SuperValu Signature Tastes Balsamic Vinegar
Mushroom Filling:
-
200
ml
Chablis Andre Goichot
-
1
punnet
Chestnut Mushrooms
sliced
-
200
ml
Cream
-
2
cloves
Garlic
chopped
-
2
-
Leeks
sliced
-
1
-
Salt and Black Pepper
to taste
Toppings:
-
1
-
Egg
beaten, for egg wash
-
1
handfull
Rocket
to garnish
-
1
pinch
Sesame Seeds
to sprinkle
-
1
-
SuperValu Signature Tastes Comté
Method
Preheat the oven to 200C.
Make the pastry first as this needs time in the fridge. Place the flour and butter into the stand mixer and beat it until it forms breadcrumbs consistency. Add the water and bring it together in your hands. Place into the fridge for 30 minutes to firm up.
Next, make both the bacon jam and the mushrooms mixture.
For the bacon jam place the bacon and onions into a large frying pan and allow them to cook until golden. Now add the butter, balsamic and honey and allow to caramelise. Set aside to cool.
For the mushrooms - sweat them, with the garlic and leeks in some oil until softened. Add the wine along with the cream and then season with salt and pepper.
Make the galette by rolling out the pasty into a nice round shape on some parchment paper. Add the mushroom and leek mixture on first followed by the rocket then the bacon jam.
Roll the sides in over on top of the mixture and then brush them with then egg wash and sprinkle with sesame seeds. Bake for 25-30 minutes and all to cool slightly before slicing and enjoy.
