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!
Caramelized Leek Shallot & Pancetta Galette
- 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