fresh Italian/flat-leaf parsley to garnishoptional
If time permits, defrost the pastry in the refrigerator. However, this is not always suitable so you can defrost the pastry on the kitchen bench if necessary. Just ensure that the pastry remains chilled. Return it to the refrigerator if the pastry defrosts before you are ready to add the topping.
Preheat your oven to 200 Degrees C (390 F).
Finely dice the onion, and chop the bacon into small pieces.
Heat up a frying pan, and add of oil to the pan. Once heated, add the chopped bacon and onion.Fry until golden brown – this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn’t stick.Set mixture aside to cool down.
Line a tray with baking paper.Cut your pastry into squares that are approximately 12.5cm/5 ".It is easier to assemble pastries on the baking tray.
Distribute the bacon and onion mixture on top of the pastry squares.
Make a well in the centre of the pastry, being careful to leave a small border around the edge.
Fold up the sides of the pastry. Press firmly to secure the edges. Brush with a little egg wash.
Add egg to the centre of the pastry, in the well.
Baked at 200 Degrees C for 10 minutes, or until golden brown.
If you do not have specific dietary requirements I strongly recommend that you use all butter puff pastry; the colour and flavour are superior to that which is made from oils and margarine. The Galettes can also be made gluten-free. You can purchase gluten-free puff pastry at most supermarkets and the toppings used in this recipe would be suitable. To achieve crisp, flaky pastry it is essential that the pastry be kept cold until you are ready to assemble the Galettes. Place the pastry in the refrigerator if necessary whilst preparing the filling. If you are rolling out your own pastry, and not using a sheet as we have here, you need to ensure it is thin so the pastry will be cooked all the way through.
Assembling the Galette is best done on a baking tray which is lined with baking paper.
I have used small eggs in this recipe. The fifth egg is used for the egg wash on the pastry.
If you are using a topping which requires cooking, it is vital that it be at room temperature before assembling to avoid melting the butter in the puff pastry.
The nutritional information is based on one galette per person.