It is hard to resist a sweet breakfast of pancakes, french toast, crepes, or waffles. But sometimes, I want more savory options. This galette is perfect for that. Potatoes, cheese, and bacon are all pretty amazing ingredients on their own, but add them all into one baked flaky pastry crust and you have something pretty crave-worthy. This galette is good both warm or room temperature, so I frequently make it for brunches or pot lucks. You can also make all the components ahead of time (cook the bacon, pre-bake the potatoes, make the dough) for quick assembly. Just make more than you think you will need, because I promise, you will want leftovers.
Potato & Bacon Breakfast Galette
Serves: 4-6 servings
Ingredients
- Crust:
- 1¼ cups white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup (1 stick) unsalted butter, cut into ½ inch cubes and very cold (I like to freeze them for about 30-60 minutes before I need to use them)
- ¼ to ½ cup ice water
- Galette:
- 3-4 medium sized yukon gold potatoes, washed well and sliced into ¼ inch slices (you should have enough slices to fill a 9x15 sheet pan in a single layer)
- 1 teaspoon smoked paprika
- Olive oil
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 6 slices applewood smoked bacon, cooked and chopped
- ⅔ cup sour cream
- 1 teaspoon smoked paprika
- Small handful of parsley, chopped
Instructions
- For the crust:
- Place flour, salt, and sugar in the bowl of a food processor. Pulse until well combined. Add butter and pulse several times until the butter pieces are about pea-sized. Pour ¼ cup ice water over the mixture. Pulse until combined. Add more water, 1 tablespoon at a time, as needed, until the dough will hold and clump together when you squeeze some of the crumbles between your fingers. Be careful not to add more water than needed. The dough will look crumbly at this point.
- Dump crumbles onto a work surface. Using the palm of your hands, press down on the dough to flatten slightly, then form dough into a round. Wrap in plastic wrap tightly and refrigerate for about 60 minutes.
- Remove the dough from the fridge and let sit for about 10 minutes until slightly softened. Roll out each disc into a 12 inch round.
- For galette:
- While dough chills, make filling. Preheat oven to 400 degrees F. Line a 9x15 inch baking sheet with parchment.
- Arrange potato slices in a single layer on parchment. Drizzle with a little olive oil, sprinkle with paprika, and season with salt and pepper, to taste. Bake potatoes in preheated oven until softened, about 12-15 minutes. Remove from oven and cool slightly.
- When the dough for the crust is rolled out and ready, line a baking sheet with parchment and place dough in the center. Place a layer of potatoes in the center, leaving about 2 inches or so of crust around the sides. Sprinkle layer with some cheese and bacon. Add another layer of potatoes, and sprinkle with cheese and bacon. Continue until you have used up all potatoes, reserving a little cheese to sprinkle on top. Gently fold edges of dough up over mounded potatoes and gently press to seal. Sprinkle top with reserved cheese.
- Bake galette in 400 degree F oven for about 20 minutes, until crust is cooked and golden and cheese is bubbly.
- While galette bakes, make smoked paprika sour cream by mixing the two in a small bowl.
- When galette is done, remove from oven. Sprinkle with parsley. Let cool slightly before slicing. Serve with paprika sour cream.
Notes
Source: Adapted from Joy the Baker.
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