For the filling:
4 medium leeks (1.5 lb)
3 slices bacon
1 medium yellow onion
3-4 T butter
2-3 tsp thyme
1/2 C sour cream (or creme fraiche)
1/3 C coarse grated Parmesan (real stuff please!)
salt & pepper
Heat a large saute pan to medium heat, add butter. Slice the green part of the leeks after cleaning them, slice the onion by cutting in half into the root and top, peeling the outer papery leaves, then slicing down each half as if making a quarter but without detaching from the base. Slices perpendicular to this cut, thinly. When butter is melted and has stopped bubbling, but has not browned, add the onion, thyme, & the green part of the leek. Add salt & pepper, reduce heat slightly to between medium and low.
Continue cutting the leeks into the white part, adding to the pan as you’re able. While the leeks saute and you stir them occasionally, make your pie crust if you haven’t already, or prep your sour cream & parm. Reserve some extra Parmesan for topping the tart.
Chop your raw bacon into 1 inch peices and toss in a hot pan. Fry until mostly done to your liking and set aside.
When leek mixture is softened and has caramelized some, put in a bowl and mix in parm & sour cream. If you have time, allow it to cool somewhat before doing so. Taste for salt & pepper & adjust.
For the crust:
1 1/2 C flour
1 stick butter
4-6 T ice cold water
pinch salt (if you are using for savory)
1 egg yolk
Food processor would be handy
Heat your oven to 425. Cut your butter into cubes and place in freezer for 10-20 minutes to firm up.
In a food processor, combine butter cubes and flour in alternating layers so as not to loose butter on the sides of the processor. Pulse until combined and looking like bread crumbs. Put into a bowl, make a well with your hands, and add 1 T of ice cold water at a time, using as little water as possible (if you don’t, you will have hell rolling this out).
Once combined, form into a ball, cover with plastic wrap, and put in freezer or fridge depending when you intend to use it. Must chill at least 30 minutes, can be stored up to three days in fridge.
Roll out on lightly floured surface to desired thickness, making sure to do this as quickly as possible so the crust is still cold. Try to make an even circle.
Place on sheet pan with parchment or silicon lining. Fill the center evenly with the leek mixture, adding bacon peices on top as well as Parmesean (additional). Gently fold the edges in even intervals around and on top of the filling. Whisk the egg yolk with some cold water and brush the mixture on the edges of the galette.
Cook for 20-25 minutes at 425.
galette serves 6. Each piece is roughly 400-420 calories.