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Bacon and caramelised onion galette

Bacon and caramelised onion galette

Published on March 22, 2021 | In | By
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Here in Coimbatore, Sunday lunches are about the biryani. Until someone mentioned that it was a food tradition typical to Coimbatore , I assumed that it was a common practice in all South Indian homes.

Yes this post is still about a Galette, not biryani !!! There are exceptions to this Sunday tradition. It has to do with what else is happening on an otherwise quiet Sunday. This Galette happened (and I am so glad it did) because I was feeding 2 teenage boys who were expected for lunch after a very active morning of playing a football match.

While it was an overcast day, the weather was still warm enough where they would prefer a luke warm savoury galette over a hot biriyani with all the accompaniments. The deep flavours of carmelised onion and crispy bacon were complimented by a cold ,fresh cucumber and bell pepper salad.

The highlight of this galette, for me, was the smooth red peanut puree that covered the base. since we had organic red runner peanuts from our local organic store, we were trying out different recipes for the same and the peanut puree turned out really good.

Since content writing and food photography leaves me little time for recipe development, I don’t take any chances. So the tasting fork consisted of a scoop of peanut puree, a few strands of caramelised onions and crispy bacon bits…only when that met with approval did we go ahead and assemble the galette.

I am sharing this because it is a winner (if I say so myself ) and would love for you to try. It brought complete joy to the diner and that. If red peanuts are not available, you could try with regular peanuts but add half a tsp of honey to the mash since the red peanuts are a bit sweeter.

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Ingredients

  • Red peanuts- 2 C Soaked overnight and cooked until soft
  • Garlic-1 clove
  • Salt to taste
  • Lemon juice-1/2 lemon
  • Freshly crushed pepper
  • FOR THE DOUGH
  • Emmer flour-2 C
  • Baking powder-1/4 tsp
  • Salt-1/2 tsp
  • Cold buttermilk or thin curd (yoghurt) -3/4 C (not sour)
  • Cold butter- 3/4 C cut into cubes
  • Bacon-300 gms fried and chopped
  • Egg-1 beaten
  • Fresh thyme- 2 Tbsp + extra for garnishing
  • Extra virgin olive oil- 2 Tbsp
  • onions- 5 sliced lengthways

Instructions

  1. Prepare the red peanut puree:- Drain the boiled peanuts and reserve the cooking liquid. Spoon the peanuts into a blender jar, add the garlic, lemon juice, salt ,black pepper and 1/2 c of the cooking liquid and blend to a smooth puree. If necessary add some more of the cooking liquid and blend again. Set the puree aside, covered.
  2. Make the dough:- In a wide mouth shallow bowl, add the flour, baking powder and salt and mix together with a fork. Add the cold butter and use the finger tips to crumble it into the flour. do not press, just crumble between the fingers. Add the cold buttermilk or thin yoghurt a little by little and mix until the dough comes together in a ball.
  3. Place the ball of dough on a clean surface and knead it well until soft, about 10 minutes.
  4. Flatten it into a disc and refrigerate for 45 minutes- 1 hour.
  5. while the dough is chilling, heat a pan and add the olive oil. Add the sliced onions and salt and keep sauteing until the onions are soft and caramelised to a golden stickiness. Set aside.
  6. Brush a baking pan with oil and line with grease proof paper. It can be a round pie pan or a baking tray
  7. Take the dough out of the refrigerator and knead it once before rolling. roll it out on a floured surface. Pre-heat the oven to 200 degrees C
  8. After rolling out to medium thickness , turn one end onto the rolling pin and unfurl it on the prepared baking pan. Leave enough dough on the sides to fold over the filling later. Use a fork and prick the base evenly.
  9. Take a little of the beaten egg and brush it thoroughly over the base. Spoon in the red peanut puree and spread it evenly.
  10. Top it with the caramelised onions . Add the bacon bits and a few sprigs of fresh thyme.
  11. Bring the sides of the dough up to fold over the filling.
  12. Use the remaining beaten egg to brush all over the folded dough and the sides thoroughly.
  13. Bake until golden. cover the exposed filling with a small piece of foil or parchment paper to prevent the bacon from getting burnt.
  14. Remove when the pastry is golden. Let it cool on a wire rack. Before serving garnish with thin shavings of parmesan or gouda and fresh thyme.
  15. FOR A VEGETARIAN VERSION Substitue the bacon with sauteed potatoes Brush the base with and the top with melted butter instead of egg.

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