Wednesday, April 8, 2009

Provencal Potato Galette

Provencal Potato Galette

1 T. 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. Transfer the mixture to a 7-inch round cake tin and press down well. Dot with the butter. Place a piece of doubled 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!

1 comment:

Sweet Charity said...

Not sure if this could help, but you could try using a different kind of potato... recipe like these are usually best with russets, or any other kind of starchy potato.