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RECIPE
10 INGREDIENTS12 STEPS1HR 40MIN

Caramelized Leek and Pancetta Galette

4.6
5 Ratings

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What is easier than pie? Galettes. Flakey crust with savory Caramelized Leek and Pancetta filling that is great for brunch or dinner.
1HR 40MIN
Total Time

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Ingredients

US / METRIC
Servings:
4
Serves 4
2
9-inch Pie Crust
1/2 cup
Cream Cheese
1/2 cup
Pancetta , diced
2
Leeks , sliced
1 Tbsp
Fresh Thyme , finely chopped
2 Tbsp
Fresh Chives , finely chopped
to taste
Salt and Pepper
to taste
1
Sweet Onion , julienned

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Nutrition Per Serving

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CALORIES
562
FAT
37.4 g
PROTEIN
13.0 g
CARBS
45.3 g

Cooking Instructions

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Step 1
Julienne the Sweet Onion (1). Clean and slice the Leek (2). Finely chop the Fresh Thyme (1 tablespoon) and Fresh Chives (2 tablespoon). Dice the Pancetta (4 ounce).
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 (to taste) 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 and 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 (4 ounce) 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 Egg (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.

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Nutrition Per Serving
Calories
562
% Daily Value*
Fat
37.4 g
48%
Saturated Fat
16.1 g
80%
Trans Fat
0.3 g
--
Cholesterol
132.5 mg
44%
Carbohydrates
45.3 g
16%
Fiber
2.6 g
9%
Sugars
5.8 g
--
Protein
13.0 g
26%
Sodium
632.9 mg
28%
Vitamin D
0.5 µg
2%
Calcium
99.4 mg
8%
Iron
2.7 mg
15%
Potassium
273.6 mg
6%
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