Greetings from Baconia! ‘Tis I – your King
and part-time Bacon Chef!
I do hope you are well this fine Saturday morning. I care about all my loyal (and even the not-so-loyal) subjects and I think if we eat plenty of bacon, we should feel WELL – am I right? That is why I decided to devote Saturday morning – before we get busy in the royal Baconian court/castle life – to spend a little time in the castle kitchen whipping up some kind of bacon delight to share with you. These recipes ARE ones I find here and there but this one ESPECIALLY we have had here in the Castle……..and we (that’s the “royal WE”) loved it.
So shall we begin? The name of this delightful confection is “Bacon-Apple Gallette” – don’t you just LOVE that name? Sounds oh so French, OUI?????
Ooohhh La La!!!
- 6 slices bacon
- 1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 5 tablespoons cold unsalted butter, cut into pieces
- 4 assorted apples (such as McIntosh and Granny Smith) (Chef Teddy’s Note: I used ALL Granny Smiths but it’s up to you!)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1 large egg, beaten
- Maple syrup, for brushing
Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.
Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.
Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
This is SOOO good!
Now I know not EVERYONE has a food processor. Of course here in the Baconian Castle we have all kinds of equipment right Royal Chef????
YES YOUR ROYAL HIGHNESS, WE ARE FULLY EQUIPPED!
So if you don’t have a food processor you can STILL make the crust ………an alternative would be to buy the already prepared pie crust dough – the boxes usually contain TWO pie crusts……….you can make this recipe using those and just divide your filling into TWO gallettes. Making the crust yourself is STILL the best and tastiest BUT there are alternatives!!
Now that I’ve prepared this delicious dessert for my bacon-addicted Baconians, I shall retire to my Kingly Quarters, change into my royal garb and conduct business here in the Castle for the rest of my day………………but first……………………..!!
May your day be bacon-filled!
A Royal Thanks to all Veterans….
without your sacrifices,
we would not be who and what we are today.
Land of the FREE and Home of the BRAVE………….