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Potato & eggplant galette with béchamel & bacon

Course Main Course
Prep Time 30 minutes
Cook Time 45 minutes
Resting time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For the filling

  • 1 medium eggplant halved and cut in thin slices
  • 4-5 medium potatoes cut in thin slices
  • 1 cup parmesan cheese
  • 4 strips thick cut bacon cut in thin pieces
  • 1 cup olive oil

For the béchamel

  • 2 tbsp butter
  • 2 tbsp flour Have some extra in case you need to thicken the sauce.
  • 1 1/4 cups warm milk Have some extra in case you need to thin the sauce.
  • nutmeg
  • fresh ground pepper
  • salt

For the egg wash

  • 1 egg beaten
  • 1 tbsp water

Instructions

  • Make the crust. You will find the recipe here.

Prepare the potatoes and eggplant.

  • Add the olive oil in a medium frying pan. Lightly fry the potatoes, enough for the edges to get golden. Lay potato slices on a paper towel to absorb the extra oil. Repeat the same process for the eggplant slices. Set aside for later.

Prepare the bacon.

  • Cook the bacon slices unti crispy. Transfer to a paper towel to absorb the extra fat.

Make the bechamel sauce.

  • Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. 
  • Add the warm milk, continuing to stir as the sauce thickens. Add salt and pepper to taste and a pinch or two of nutmeg, lower the heat, and cook, stirring for 2 to 3 minutes more. 
  • Remove from the heat. To cool this sauce for later use, cover it with wax paper to prevent a skin from forming.

Roll the dough

    Fill your galette

    • Leaving an inch and a half border add a layer of béchamel in a circular pattern. Add a layer of potatoes. Add a layer of eggplant. Lightly season with salt and pepper. Sprinkle some more béchamel sauce, a few pieces of bacon and parmesan cheese. Repeat this process 3 times. (Or as many as you like, all you need is extra potato and eggplant slices).
    • In a small bowl beat the egg with 1 tbsp of water to make the egg wash.
    • Fold the crust edges over the potatoes and eggplant. Lightly brush them with  egg wash. Sprinkle fresh ground pepper all over, some more pieces of bacon and parmesan cheese.
    • Bake in a 350 F oven for 40 min or until crust is golden.
    • Serve warm with béchamel sauce on the side.

    Notes

    The béchamel ingredients make about a cup of sauce.