"Freeform Rustic Tart" They Call It
The viral recipe swap going around right now specifies simple, top-of-the-head dishes, which I think is a disservice because recipients are so consumed with getting that thing out of their inbox and on its way to the next set of people that it discourages anything a little more involved. (Your milage may vary.)
I am digging galettes right now because they mean pie, but with significantly less mess and more structure. And tonight's dinner was so nom, I can't not share it with you, recipe meme or no.
Potato, Bacon & Leek Galette
pie crust:
1/3 cup butter, chilled and cut into half inch cubes
1 cup all purpose flour
1/8 tsp salt
2-3 tbsp cold water
filling:
4-5 medium-largeish russet potatoes (uniformity of size is good)
2-3 adequately-sized leeks
1/2 lb bacon
approx. 1/4 cup grated romano cheese
approx. 1/4 cup munester cheese
butter
salt, white pepper
chives
13" springform [cheesecake] pan
large roasting pan (opt.)
Peel potatoes and place in a pot full of cold water. Bring to a boil, let boil for 10 min. Drain and let cool before slicing into 1/4" rounds.
Cut dark leaves and roots away from leeks, using only the white and pale green portions of the stalk. Rinse away sand, and cut into 1/2" rings, loosening the layers as you go.
Fry bacon.
Lightly grease the inside of the springform pan. Preheat oven to 375ºF.
Cut flour and salt into the chilled, diced butter with a pastry cutter or fork, until dough is pea-sized crumbs. Add water one tablespoon at a time until dough just holds together. Roll out on a lightly floured surface to a 1/8" thickness or until between 16-18" in diameter (I routinely fail to measure this anymore, but I think that's about the scale of what I did). It is ok, even desirable, to have a slightly ragged and irregular edge.
Line the greased springform pan with the pie crust, letting any extra dough drape over the edges. Begin to line the interior with half the potato slices, working in concentric circles. Grate a layer of romano cheese over and place chopped leeks over top. Dot leeks lightly with butter if desired. Layer slices of muenster cheese atop the leeks, and crumble bacon over that. Place another layer of concentric potato slices on the bacon; if some of the potatoes have flaked off into mush, fill in corners of the munester/bacon layer with it. Over all, grate romano cheese and salt and pepper to taste, sprinkle chopped chives. Gently fold excess pie crust down to cover the filling, pleat if necessary - about a 2" crust edge. Dot crust lightly with butter if desired.
Place a large roasting pan on the bottom shelf of the oven and fill 1/2" high with water. Put galette on top shelf and bake for 45-60 minutes, or until crust and exposed potatoes are golden brown.
Remove and place on trivet to cool. Unlock the springform after a few minutes and gently transfer to a plate to continue cooling. Serves 8.
I'm wondering if a thick béchemel sauce with melted muenster wouldn't be better and add cohesion? Hm. Certainly, you could make this just on a baking sheet too, no springform pan needed. But it is. So. Damn. Impressive. When you take the exterior ring away and the pie stands on its own.
I am digging galettes right now because they mean pie, but with significantly less mess and more structure. And tonight's dinner was so nom, I can't not share it with you, recipe meme or no.
Potato, Bacon & Leek Galette
pie crust:
1/3 cup butter, chilled and cut into half inch cubes
1 cup all purpose flour
1/8 tsp salt
2-3 tbsp cold water
filling:
4-5 medium-largeish russet potatoes (uniformity of size is good)
2-3 adequately-sized leeks
1/2 lb bacon
approx. 1/4 cup grated romano cheese
approx. 1/4 cup munester cheese
butter
salt, white pepper
chives
13" springform [cheesecake] pan
large roasting pan (opt.)
Peel potatoes and place in a pot full of cold water. Bring to a boil, let boil for 10 min. Drain and let cool before slicing into 1/4" rounds.
Cut dark leaves and roots away from leeks, using only the white and pale green portions of the stalk. Rinse away sand, and cut into 1/2" rings, loosening the layers as you go.
Fry bacon.
Lightly grease the inside of the springform pan. Preheat oven to 375ºF.
Cut flour and salt into the chilled, diced butter with a pastry cutter or fork, until dough is pea-sized crumbs. Add water one tablespoon at a time until dough just holds together. Roll out on a lightly floured surface to a 1/8" thickness or until between 16-18" in diameter (I routinely fail to measure this anymore, but I think that's about the scale of what I did). It is ok, even desirable, to have a slightly ragged and irregular edge.
Line the greased springform pan with the pie crust, letting any extra dough drape over the edges. Begin to line the interior with half the potato slices, working in concentric circles. Grate a layer of romano cheese over and place chopped leeks over top. Dot leeks lightly with butter if desired. Layer slices of muenster cheese atop the leeks, and crumble bacon over that. Place another layer of concentric potato slices on the bacon; if some of the potatoes have flaked off into mush, fill in corners of the munester/bacon layer with it. Over all, grate romano cheese and salt and pepper to taste, sprinkle chopped chives. Gently fold excess pie crust down to cover the filling, pleat if necessary - about a 2" crust edge. Dot crust lightly with butter if desired.
Place a large roasting pan on the bottom shelf of the oven and fill 1/2" high with water. Put galette on top shelf and bake for 45-60 minutes, or until crust and exposed potatoes are golden brown.
Remove and place on trivet to cool. Unlock the springform after a few minutes and gently transfer to a plate to continue cooling. Serves 8.
I'm wondering if a thick béchemel sauce with melted muenster wouldn't be better and add cohesion? Hm. Certainly, you could make this just on a baking sheet too, no springform pan needed. But it is. So. Damn. Impressive. When you take the exterior ring away and the pie stands on its own.