Directions

Pastry

1. Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse until butter resembles bread crumbs.

2. Pulse again then add ice-cold water, one tablespoon at a time. At this point, it should start to come together and form into a ball. Add a little more of the water until it does.

3. Transfer onto a lightly floured surface, form it into a 10cm/ 4-inch disks, and wrap with cling wrap. Refrigerate for at least 1 hour or overnight.

Filling

1. Heat oven to 200°C/400°F. 

   
   

   Add the bacon to a large pan/skillet on medium heat and cook until slightly crisp. Transfer bacon to a paper towel-lined dish. Roughly chop the bacon once cooled. Keep the bacon grease in pan.

2. Add the sliced leeks to the pan. Cook over medium-low heat for 4-5 minutes, or until tender. Season lightly with salt. Transfer to a small bowl to cool slightly.

Prep the pastry

1. Take the dough out of the fridge 10-15 minutes before you are ready to roll it out to allow it to soften. Lightly flour your working surface. Roll the dough into a large 30cm /12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.

Bring it all together

1. Leaving a 5cm / 2 inch border all around. Layer the potato slices over the cheese and season with salt and pepper.

2. Mix the bacon and leeks together, then scatter over the potatoes. Sprinkle the remaining cheese over the top. Fold the dough edges over filling, tucking and overlapping as needed. 

   Whisk the egg and brush over the dough.
   

3. Place galette onto a lined baking sheet and bake for 30 to 35 minutes or until golden brown. Allow to cool for 5 minutes before serving. Enjoy!