Back bacon, potato and leek galette

By YOU Digital
03 October 2018


Preparation: 20 min | Cooking: about 35 minutes | Serves 6-8


400g Eskort Back Bacon

olive oil

50g (1/5c) butter

250g leeks, chopped

20g (4t) fresh sage

4 large potatoes

250g tomatoes

50ml (1/5c) red wine vinegar

50g (1/5c) brown sugar

150g Parmesan cheese

50g (1/5c) chives


160ml water

100g Eskort Pork Lard

100g butter

500g flour

5ml (1t) coarse salt

2 eggs


  • Preheat the oven to 180°C.
  • Heat the olive oil in a pan and fry the bacon until crispy. Set aside.
  • In the same pan, heat the butter and fry the leeks and sage until soft and golden.
  • Starting with cold water, cook the potatoes whole. Remove when cooked but still firm.
  • Slice the cooled potatoes into thin slices and set aside (you can dress them with olive oil).


  • Heat the water, lard and butter in a saucepan until melted.
  • In a mixing bowl combine the flour and salt. Make a well in the middle of the flour and break the eggs into it.
  • Cover the eggs with the flour then pour in the hot water mixture.
  • Mix with a wooden spoon until a ball of dough forms.
  • Kneed the dough with your hands until it has cooled down.
  • Wrap in clingfilm and store in the fridge. (You can use frozen pastry if you add 15ml of vinegar to the recipe).
  • In a pan, heat some oil, the red wine vinegar and sugar until the sugar has dissolved.
  • Add the tomatoes and cook until the skin of the tomato is loose.
  • Roll out the chilled pastry to about 0.5cm, transfer to a baking pan and line the pastry with your leek mixture.
  • Sprinkle with Parmesan cheese and bake for 10 - 15 minutes.
  • Serve with the crispy bacon and caramelised tomato.

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