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A recipe for a Leek Shallot Pancetta Galette. Leek Shallot Pancetta Galette recipe.

You know what one of the worst feelings in the world is? When you leg falls asleep, and then you attempt to move it, and the feeling of all the blood rushes into your leg and it feels like a million baby needles are simultaneously pricking your skin. Its what I imagine the cruciatus curse in Harry Potter to feel like. This happened to me a restaurant recently, and I didn’t realize it has happened until I got up and started walking. Once I started walking I found it rather difficult to move my leg, which then resulted in a most epic slow motion fall. I scraped my knee. It was embarrassing. I’m glad its over.
In other situations, we have a glatette situation. I’m pretty sure what makes this galette tops is the fact it has pancetta in it. My favorite thing about pancetta is when it gets baked and becomes super crispy. It’s like the high-class version of bacon bits. I hope you all love it!
♥ Teri

Caramelized Leek Shallot & Pancetta Galette

Servings: 6



  • ½ teaspoon extra virgin olive oil
  • 2 ounces pancetta, diced
  • 2 tablespoons unsalted butter, softened
  • 3 large leeks, white part only, cut in half lengthwise, thinly sliced and rinsed
  • 1 shallot, diced
  • 1 garlic clove, minced
  • ¼ teaspoon granulated sugar
  • ½ cup gruyere cheese, shredded
  • ½ teaspoon black pepper
  • 1 egg, lighten beaten
  • salt to taste


  • Preheat oven to 400°F.
  • Pour oil into a large sauté pan and place over medium-high heat.
  • Add pancetta and sauté until crisp, about 3 minutes. Drain onto a paper towel and pour into a mixing bowl. Pour out all but 1 tablespoon of grease.
  • Melt butter and add leeks, shallots and garlic to the pan. Lower heat to medium low and sprinkle top with sugar. Stir and lightly season with salt.
  • Allow mixture to lightly caramelize for 15 to 20 minutes.
  • Pour mixture into the mixing bowl with pancetta and allow to cool, about 5 to 7 minutes.
  • Gently toss mixture together with shredded cheese and black pepper until fully combined. Season with salt.
  • Pour mixture into the center of the rolled out pie dough and spread evenly, leaving a 2 ½ inch perimeter around the dough.
  • Egg wash the perimeter of the dough and fold the edges over until sealed.
  • Place galette onto a baking sheet lined with parchment and bake for 20 to 25 minutes or until golden brown. Allow galette to cool for 5 minutes and serve.


  • * Makes 1 Galette 

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  1. Jordan Not Specified Not Specified

    Mmmm this looks absolutely delicious. It looks like an egg right on top would be good too. :)

  2. Maria Not Specified Not Specified

    Where’s the recipe for the cream cheese crust? Am I missing it? I even checked the recipe archive and it’s not there. If you’re not going to include it as part of the recipe, there should at least be a link to it.

  3. Emily Morrice Not Specified Not Specified

    where can we find the recipe for cream cheese crust!?

  4. ileana Not Specified Not Specified

    Beautiful galette! I hate when my whole leg falls asleep, too. Don’t talk to me or touch me anyone, my leg is dying!

  5. Heather (Heather's Dish) Not Specified Not Specified

    this is SO beautiful…i am dying over how fabulous it must taste!

  6. domestikate Not Specified Not Specified

    Ooh this sounds delicious. Looks it too. Definitely being bookmarked!

  7. Ashley Not Specified Not Specified

    This look incredible. I’m wowed once again!

  8. Maggie Not Specified Not Specified

    This will be the prefect Monday night meal. Did you know that Trader Joe’s sells packages of perfectly cubed Pancetta? I’ll also be using an oh so convenient package of shredded Gruyere & Swiss cheese they stock….

    Yum – and Thank you! :)

  9. Bev Weidner Not Specified Not Specified


  10. Tam! Not Specified Not Specified

    Perfect timing for sharing this recipe! I’m having friends over for brunch on Saturday and this will be purrrrfect! Thanks!

    • Tam! Not Specified Not Specified

      I made this recipe for my pals and they LOVED it! (As did I!!) Truly scrumptious!

  11. Jamie {green beans & grapefruit} Not Specified Not Specified

    This looks sensational! Anyone who knows me knows I’m an absolute leek enthusiast. Well done!

  12. Randilea @ Life As I Bake It Not Specified Not Specified

    These looks amazing! Shallots and pancetta is a killer combo.

    As a new follower who thinks you have a great blog, I am passing along the Versatile Blogger Award to you! Please come by my blog and check out your award!

  13. Megan Not Specified Not Specified

    Whoa! This looks awesome.

    And whoa, yeah, I hate the cruciatus curse of leg sleeping. Worst! Sorry about your knee scrape!

  14. Amy Not Specified Not Specified

    You’re so funny (love the HP reference). One time I was sitting on the ground reading in high school, and my whole leg fell asleep. Of course when I got up I face-planted in front of the entire class. You gotta love a dead leg!

    Can’t wait to try this recipe!


    mon amy

  15. Yadsia @ShopCookMake Not Specified Not Specified

    What a beautiful dish!

  16. Lea @ iCooklea Not Specified Not Specified

    Pretty galette – the crust looks especially tempting ;)

  17. Caroline @ Between Your Ears Not Specified Not Specified

    I love galettes — one of my go-to weeknight meals for winter. I guess I’ll have to try this version next :)

  18. Chase l Oh The Cuteness! Not Specified Not Specified

    Oh wow yum! I swear you post the best recipes ever!

  19. PINGBACK: Leek Galette « They Call Me Saucy

  20. Mariah Not Specified Not Specified

    I made it. I love it. I’m definitely making it again.

  21. Dorine Sinigaglia Not Specified Not Specified

    looks divine.
    how do you fold over the crust to stay like that?

  22. Tony Payne Not Specified Not Specified

    This looks really good and the recipe sounds great too.

    It’s funny how different foods have the same names. In France if you order a Galette, it’s a savory Crepe made out of buckwheat, often filled with ham and cheese, instead of pastry.

  23. PINGBACK: Local Eats: CSA #14 « Emily Salshutz

  24. ADG Not Specified Not Specified

    I’ve made several of your recipes over the course of the last few months, and I’ve yet to be disappointed. After trying the “Strawberry Shortcake Cookies”, I thought you’d outdone yourself. That was all before making this Leek Shallot Pancetta Galette. Holy Cannoli. Or should I say, Holy Galette! Rarely do I enjoy my own cooking. This time, I barely let my roommates snag a bite. I truly loved this recipe. Thank you for sharing!

    P.S. My roommate called Pancetta, “Bacon’s Sexy Cousin”

  25. Gaëlle Not Specified Not Specified

    I felt really down tonight, and cooking always makes me happy, so I made this in the hope comfy food would make me feel better. This was THE BEST. I told my housemates this is probably the best thing I’ve cooked since the beginning of university, and that’s saying a lot. Thanks so much for sharing all those amazing recipes with us. I love your blog and spend my time trying to pick out student-proof recipes!

  26. lotte Not Specified Not Specified

    amazing !!! i have now made this twice for casual dinner parties… honestly both times everyone has love love loved it, so much so that im writing my 1st recipe review ; )….. the pastry alone is worth its wait in gold… so good, so yummy, so THANK YOU xoxoxox

  27. PINGBACK: Top 10: Savory Galettes

  28. Ricardo Fernandes Not Specified Not Specified

    The “cream cheese crust” link leads to “Peanut Butter & Jelly Pie Sticks”, and even in the search engine the recipe doesn’t appear. How can i find it?

  29. Adele Not Specified Not Specified

    This was amazing, and loved by all. I made this as part of a Christmas buffet and it was beautiful as well as delicious. I made the recipe as written excepted I made two and added a dozen sliced cremini mushrooms and only 4 leeks because that’s what I had. In order to relieve the before dinner rush, I made the filling and the pastry (which I had to find the recipe for separately) two days ahead and refrigerated separately. I assembled them the day before, put on parchment paper on the baking sheet, brushed the top edges with extra egg wash, and refrigerated again covered with plastic wrap. Once the turkey came out of the oven to rest, I cranked up the oven and baked for a little longer (about 45 minutes) because the filling was cold. It was perfect, and one of my favourite things ever! I can see many more galettes in my future. Thank you for introducing me to this wonderful food form – much easier than pie but more beautiful! Like quiche without the egg!