Bacon, Leek, and Corn Galette
- 2 cups flour
- 1/2 tbsp. sugar
- 1/2 cup freshly grated parmesan
- 1 1/2 sticks of cold unsalted butter, cut into pieces
- 1 egg yolk
- 1/2 tsp. vinegar
- 1/4 cup cold water
- 1 1/2 tbsp. avocado oil, separated
- 1 large leek, halved lengthwise and thinly sliced, white parts only
- kernels from 1 corn on the cob
- 1/4 cup onion, finely chopped
- 1 garlic clove, minced
- 3 oz. freshly grated smoked gouda cheese
- 2-3 strips of bacon, cooked and chopped
- flaky sea salt for garnish
Meanwhile, make the filling. Heat 1 tbsp. oil in a large skillet or cast-iron pan over medium-high heat. Add in the leeks, corn, onion, and garlic. Season with salt and pepper and stir to mix. Once the mixture begins to caramelize, reduce the heat to low and cook, stirring occasionally for 5-10 minutes. Remove from the heat, place the mixture into a bowl, and place into the fridge to cool slightly.
Preheat the oven to 400 degrees F.
Once the dough has completely chilled, roll out onto a large sheet of parchment paper or silicone mat, forming a large rustic circle, about 12-14 -inches round. Remove the filling from the fridge and mix 3/4 of the cheese into the mixture. Pour the filling into the center of the dough and spread around, leaving about 2 inches around the crust. Top with the remaining cheese and crumbled bacon.
Take the sides of the crust, and fold over onto the filling, one 2-inch section at a time, until all of the sides of the crust are folded over, creating a rustic looking pie. Place the galette and the parchment paper or silicon mat onto a large baking sheet, brush the remaining oil on the crust and sprinkle with flaky sea salt. Bake in the oven for 40-50 minutes until golden brown.
Slice and serve warm.