Cooking Instructions
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Step 1
Julienne the
Sweet Onion (1)
. Clean and slice the
Leeks (2)
. Finely chop the
Fresh Thyme (2 g)
and
Fresh Chives (6 g)
. Dice the
Pancetta (115 g)
.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Move an oven rack to the bottom position.
Step 3
Also, heat a medium saute pan to medium heat on the stovetop. Set out and bring the
9-inch Pie Crust (2)
to room temperature.
Step 4
In saute pan, cook the pancetta until crispy, about 5 minutes. Remove and set aside on a paper towel lined plate. Save fat in the pan.
Step 5
Add
Olive Oil (as needed)
to the pan if more than the pancetta drippings is needed to coat the entire pan. Add in the sliced onions and cook for a few minutes, after which, add in the leeks. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Cook for 25-30 minutes until the leeks/onion are completely tender and sweet. You want the leeks/onion to caramelize which typically means cooking low and slow plus stirring frequently.
Step 7
Add thyme & chives and taste for proper seasoning. Add more salt & pepper, if necessary. Leave some thyme and chives for garnishing.
Step 8
Unroll each pie crust dough on a silpat lined sheet tray. Schmear 2 ounces of
Cream Cheese (115 g)
on each pie crust, leaving a 1-inch border.
Step 9
Spread the pancetta and leek/onion mixture on top of the cream cheese on each pie. Fold the overhanging dough over the leeks, pleating as you go.
Step 10
Bake on the bottom shelf of the oven for about 35-40 minutes or until golden brown and cooked through.
Step 11
For the poached eggs, bring a small pot of water to a simmer, not a full boil. Crack an
Eggs (2)
and pour very gently into the pot. Cook for 2-3 minutes and remove with a slotted spoon. Make sure all excess water spills off. Repeat with other egg.
Step 12
Place egg on top of cooked galette. Season with salt and pepper and leftover herbs.
