Provencal Potato Galette Recipe #171536
I haven't made this recipe yet. I posted it for the Zaar World Tour 2006. I found the recipe in "The Essential Mediterranean Cookbook".
by Kim127
1½ hours | 10 min prep
SERVES 4 -6
- 1 tablespoon olive oil
- 7 ounces streaky bacon, finely chopped
- 2 brown onions, thinly sliced
- 2 teaspoons fresh thyme, chopped
- 1 lb potato, thinly sliced
- salt
- pepper
- 1 ounce butter
- Preheat oven to 350.
- Heat the oil in a frying pan and fry the bacon over medium heat until starting to brown. Add the onion and thyme and cook for 3-4 minutes, until softened.
- Transfer to a large bowl, add the potato, season with salt and pepper and toss well.
- Thransfer the mixture to a 7-inch round cake tin and press down well. Dot with the butter. Place a piece of doubledd baking paper over the toip and place a weight, such as a ramekin or a smaller cake tin, over the paper.
- Bake for 40 minutes.
- Remove the weight and the paper and cook for another 20-25 minutes (or until the potato is tender and lightly golden).
- Leave to rest for 20 minutes. Run a knife around the edge of the tin and turn out the galette.
- Enjoy!
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5 stars