Apple & Leek Galette with Smoked Pork Rashers
- Prep Time: 30 minutes
- Refrigeration Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Cuisine: French
Description
Golden galettes filled with smoky rashers, sweet caramelised leeks and Pink Lady® apples, all wrapped in flaky, buttery pastry.
Ingredients
Dough
1½ C (213 g) cake flour, plus extra for rolling
½ tsp (2.5 ml) fine salt
10 Tbsp (142 g) cold unsalted butter, cubed
4–5 Tbsp (60–75 ml) ice-cold water
Filling
400 g smoked pork rashers, chopped
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) olive oil
3 medium leeks, cut into 1cm-thick rounds
3 sprigs fresh thyme, picked
¼ C (60 ml) crème fraîche
2 Pink Lady® apples, cored, thinly sliced and fanned
Salt and black pepper, to taste
Egg Wash
1 egg, beaten
1–2 Tbsp (15–30 ml) Everything Bagel seasoning
To Serve
2–3 fresh thyme sprigs, leaves picked
Drizzle of honey
Instructions
Dough
Combine the flour and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the ice-cold water, one tablespoon at a time, pulsing just until the dough starts to come together. Turn out onto a floured surface, bring together into a disk, wrap in clingfilm and refrigerate for 1 hour.
Filling
Cook the chopped rashers in a heavy-based frying pan over medium heat until nearly crisp. Add the honey and cook for 1–2 minutes, allowing it to coat and caramelise. Remove with a slotted spoon and set aside. Wipe the pan, then heat the olive oil and gently sauté the leeks and thyme for 5–10 minutes until soft, but not overly browned. Set aside to cool.
Preheat the oven to 200 °C and line a large baking tray with baking paper.
Divide the dough into 4 equal pieces and roll each one into a rough circle, about 15 cm in diameter. Place the rounds onto the prepared tray. Add a spoonful of crème fraîche onto the centre of each, leaving a 2 cm border. Top with a fan of Pink Lady® apple slices, interspersed with leeks. Season lightly with salt and pepper.
Fold the edges of the dough over the filling, pleating as you go; it should look rustic rather than perfect. Brush the pastry edges with the beaten egg and sprinkle with Everything Bagel seasoning.
Bake for 25 minutes until the pastry has puffed; take the tray out of the oven and add fried rashers to each tartlet. Return the tray to the oven and continue cooking for a further 10 minutes, or until the pastry is deeply golden and crisp and the rashers are warmed through.
To Serve
Cool for 10 minutes, garnish with a sprinkle of fresh thyme leaves, and serve warm, drizzled with a little honey.
