Wednesday, June 10, 2015

Bacon, Leek, and Corn Galette

I'm going to be honest with you right now. These pictures are quite hideous. Not everything in the blog world looks as good as it tastes, and this is one of those times. But it's just so damn good, that I couldn't NOT share it with you. In fact, it's so good that I had it for dinner, 3 nights in a row. This was my first time making a galette, and it was both extremely simple and versatile to make. I basically took everything that I had in my fridge already, cooked it up and then baked it inside of a delicious homemade crust. Serve this with a little white wine of crisp beer and cheers to summer!

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
To make the crust, sift the flour into a medium bowl, then whisk in the sugar and parmesan. Add to a food processor with the butter. Pulse until only fine crumbs remain, about the size of peas. Whisk together the egg yolk, vinegar, and water, then slowly pour into the food processor in a steady stream, turning on until a dough ball forms. Remove from the processor, form the dough into a ball, then wrap in plastic wrap and place into the fridge for 30 minutes to chill.

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.

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