Crispy Galette - Storefront EN

Crispy Galette

Indulge in this Crispy Galette recipe featuring buttery homemade pastry, savory mushroom and leek filling, and sweet bacon jam, topped with rocket and Comté cheese. Perfectly paired with Chablis Andre Goichot, this elegant dish is baked to golden perfection and sprinkled with sesame seeds for a delightful finish.

Adrian Martin

Recipe - SuperValu Online

Crispy Galette

Prep Time20 Minutes

Servings6

Cook Time60 Minutes

Ingredients

100 g Butter

150 g Plain Flour

2 tbsp Water ice cold

1 knob Butter

1 tbsp Honey

2 Onion (sweet onions, sliced)

1 pack Streaky Bacon

100 ml SuperValu Signature Tastes Balsamic Vinegar

200 ml Chablis Andre Goichot

1 punnet Chestnut Mushrooms sliced

200 ml Cream

2 cloves Garlic chopped

2 Leeks (sliced)

Salt and Black Pepper (to taste)

1 Egg beaten (for egg wash)

1 handful Rocket (to garnish)

1 pinch Sesame Seeds (to sprinkle)

1 SuperValu Signature Tastes Comté

Directions

Preheat the oven to 200°C.
Make the pastry first as it needs time in the fridge:
1. Place the flour and butter into the stand mixer and beat until it forms a breadcrumb consistency.
2. Add the water and bring the dough together with your hands.
3. Place the dough in the fridge for 30 minutes to firm up.
Prepare the bacon jam and mushroom mixture:
1. For the bacon jam:
  1. Place the bacon and onions in a large frying pan and cook until golden.
  2. Add butter, balsamic vinegar, and honey, then allow the mixture to caramelize.
  3. Set the bacon jam aside to cool.
2. For the mushroom mixture:
  1. Sweat the mushrooms, garlic, and leeks in some oil until softened.
  2. Add the wine and cream, then season with salt and pepper.
Assemble the galette:
1. Roll out the pastry into a round shape on parchment paper.
2. Spread the mushroom and leek mixture on the pastry first, followed by the rocket, then the bacon jam.
3. Fold the edges of the pastry over the filling, brush them with egg wash, and sprinkle with sesame seeds.
Bake the galette for 25-30 minutes.
Allow it to cool slightly before slicing and serving. Enjoy!

20 minutes

Prep Time

60 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

100 g Butter

SuperValu Irish Creamery Butter (454 g)

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€3.79€8.35/kg

150 g Plain Flour

SuperValu Plain Flour (2 kg)

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€2.55€1.28/kg

2 tbsp Water ice cold

Not Available

1 knob Butter

SuperValu Irish Creamery Butter (454 g)

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€3.79€8.35/kg

1 tbsp Honey

SuperValu Honey Liquid Jar (375 g)

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€1.64€4.37/kg

2 Onion (sweet onions, sliced)

SuperValu Signature Tastes Sweet Onions (500 g)

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€1.99€3.98/kg

1 pack Streaky Bacon

SuperValu Smoked Streaky Rasher (200 g)

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€2.79€13.95/kg

100 ml SuperValu Signature Tastes Balsamic Vinegar

SuperValu Balsamic Vinegar of Modena (500 ml)

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€1.50€3.00/l

200 ml Chablis Andre Goichot

Age restricted item

Chablis Andre Goichot (75 cl)

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€21.00€21.00/75cl

1 punnet Chestnut Mushrooms sliced

SuperValu Chestnut Mushrooms (200 g)

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€0.99€4.95/kg

200 ml Cream

SuperValu Fresh Cream (250 ml)

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€1.49€5.96/l

2 cloves Garlic chopped

SuperValu Garlic (3 Piece)

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€1.05€0.35 each

2 Leeks (sliced)

SuperValu Leeks (350 g)

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€1.79€5.11/kg

Salt and Black Pepper (to taste)

Cape Herb Twin Salt & Pepper Grinder (110 g)

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€3.99€36.27/kg

1 Egg beaten (for egg wash)

SuperValu Free Range Large Eggs (6 Piece)

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€2.25€0.38 each

1 handful Rocket (to garnish)

SuperValu Rocket (60 g)

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€1.00€16.67/kg

1 pinch Sesame Seeds (to sprinkle)

SuperValu Sesame Seeds (200 g)

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€1.19€5.95/kg

1 SuperValu Signature Tastes Comté

SuperValu Comté Cheese (200 g)

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€4.40€22.00/kg

Recipe

Preheat the oven to 200°C.
Make the pastry first as it needs time in the fridge:
1. Place the flour and butter into the stand mixer and beat until it forms a breadcrumb consistency.
2. Add the water and bring the dough together with your hands.
3. Place the dough in the fridge for 30 minutes to firm up.
Prepare the bacon jam and mushroom mixture:
1. For the bacon jam:
  1. Place the bacon and onions in a large frying pan and cook until golden.
  2. Add butter, balsamic vinegar, and honey, then allow the mixture to caramelize.
  3. Set the bacon jam aside to cool.
2. For the mushroom mixture:
  1. Sweat the mushrooms, garlic, and leeks in some oil until softened.
  2. Add the wine and cream, then season with salt and pepper.
Assemble the galette:
1. Roll out the pastry into a round shape on parchment paper.
2. Spread the mushroom and leek mixture on the pastry first, followed by the rocket, then the bacon jam.
3. Fold the edges of the pastry over the filling, brush them with egg wash, and sprinkle with sesame seeds.
Bake the galette for 25-30 minutes.
Allow it to cool slightly before slicing and serving. Enjoy!