Pancetta, Leek & Potato Galette Recipe

Our favourite spring thing. Sweet, slow-cooked leeks, tender potato and salty, crispy pancetta, all folded through melty Gruyère and wrapped in buttery pastry that bakes until it’s golden and crisp at the edges. It’s the one we’ll be making on repeat all season.

Prep Time: 30 minutes
Cook Time: 40 minutes
Serves: 6
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

For the filling
200g sliced pancetta
1 tbsp olive oil
30g butter
3 leeks (about 700g), sliced into 1cm rounds
600g waxy potatoes (desiree or kipfler), peeled and sliced 5mm thick
1 garlic clove, finely grated
A few sprigs of thyme, leaves picked
200g quark*
100g Gruyère, grated
Sea salt and black pepper
For the galette
1 sheet Carême Sour Cream Shortcrust Pastry, defrosted
30g parmesan, finely grated
1 egg, lightly beaten
1 tsp fennel seeds

Method

Preheat the oven to 200°C fan-forced, with a large baking tray inside to heat up.
Cut a third of the pancetta into strips and cook in a large frying pan with the olive oil over medium heat for 4–5 minutes, until golden. Lift out and leave the fat in the pan.
Add the butter and leeks, season with salt and cook gently for 8–10 minutes, until soft and sweet but not coloured.
Add the potato, garlic, thyme and 100ml water. Cover and cook for 8–10 minutes, until the potato is just tender.
Uncover and cook for another minute or two until the liquid has gone, then set aside to cool for 10 minutes.
Fold through the quark, Gruyère and cooked pancetta, and season generously.
Unroll the pastry onto its paper and scatter the parmesan over the middle, leaving a 6cm border. Spread the filling over the parmesan.
Fold the border up over the filling in loose pleats, pressing each crease to hold.
Drape the remaining pancetta over the filling. Brush the pastry with egg and scatter with fennel seeds and sea salt.
Slide the galette, on its paper, onto the hot tray and bake for 35–40 minutes, until deeply golden and the pancetta is crisp.
Rest for 10 minutes before cutting, and serve with a fresh green salad.

Notes

Recipe notes
*Full-fat sour cream or crème fraîche also work in place of the quark, for a slightly richer filling. Use 150g, as they’re looser.

Tips for the perfect galette

No mandolin needed. Cooking the potato with the leeks first means it doesn’t have to be sliced paper-thin to cook through, so uneven hand-cut slices are fine.
Parmesan on the base, not the top. It soaks up any moisture from the filling and keeps the pastry crisp underneath.
Let the filling cool. If it goes on hot it steams the pastry before the oven can crisp it.