Potato, maple syrup and bacon galette

Name: Potato, bacon and maple syrup galette recipe
Yield: 6
Ingredients: 250g streaky bacon, cut into lardons; 1 red onion, finely chopped; 2 garlic cloves, crushed; 2 sprigs thyme, leaves picked; 60ml maple syrup; 20.00 ml apple cider vinegar; 1 x 375g sheet frozen puff pastry, thawed; 20.00 ml Dijon mustard; 750g boiled kipfler potatoes, cut into 4mm slices; 1 egg, lightly beaten; Olive oil cooking spray; 150g fresh ricotta; Mint and basil leaves, to serve

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P84 Potato, maple syrup and bacon galette

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 09, 2023

Bacon and maple syrup - need I say more?

250g streaky bacon, cut into lardons
1 red onion, finely chopped
2 garlic cloves, crushed
2 sprigs thyme, leaves picked
1/4 cup (60ml) maple syrup
1 tbs apple cider vinegar
1 x 375g sheet frozen puff pastry, thawed
1 tbs Dijon mustard
750g boiled kipfler potatoes, cut into 4mm slices
1 egg, lightly beaten
Olive oil cooking spray
150g fresh ricotta
Mint and basil leaves, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Place a baking tray in the oven to preheat. Heat a large frypan over high heat. Fry bacon for 6 minutes or until golden. Using a slotted spoon, transfer to a medium heatproof bowl. In same pan, cook onion, garlic and thyme, stirring occasionally, for 5 minutes or until softened. Add maple syrup and vinegar, stir, then transfer to bowl with the bacon and leave to cool.
2.

Place puff pastry on a large sheet of baking paper. Prick pastry all over with a fork, leaving a 2cm border around the edge, then evenly spread over mustard.
3.

Drain onion mixture over a bowl to catch sauce. Spoon drained onion mixture over mustard. Arrange potato slices on top, then brush reserved sauce and season with freshly ground black pepper. Fold edges of pastry over to enclose topping slightly, pinching corners to seal. Brush pastry with egg and spray potatoes with oil. Carefully slide tart on the baking paper onto the preheated tray. Bake for 35-40 minutes until pastry is golden.
4.

Dollop with ricotta and sprinkle with herbs to serve.