Potato Galette with Bacon and Cheese

Ingrédients

• 1/2 cup almond flour
• 1/2 cup tapioca flour
• 1/4 tsp salt
• 1/4 cup butter, (chilled and cubed)
• 1/2 large egg
• 1/2 teaspoon honey
• a small amount of egg mixed with 1 tablespoon water, (to brush on pastry before baking)
• 2 slices bacon
• 2 medium yellow potatoes
• 2 teaspoons olive oil, (extra virgin, or avocado oil)
• 2 tablespoons shallots, (finely chopped)
• 1 tablespoon garlic, (minced)
• 1 tablespoon sour cream
• 2 ounces cheddar cheese, (grated)
• 2 teaspoons fresh chives, (snipped)

Préparation

1. 1

   --- Gluten-Free Pastry ---

2. 2

   Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces.

3. 3

   Add egg and honey and continue to pulse until dough comes together. Don't overprocess.

4. 4

   Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for 4 hours or overnight.

5. 5

   --- Filling ---

6. 6

   Cook 2 slices of bacon, drain, pat with paper towel, and crumble.

7. 7

   Sauté finely chopped shallots and garlic in 2 tsp oil. Set aside.

8. 8

   Slice potatoes thinly and cook with a few tablespoons of water in the microwave until just fork tender. Remove and drain.

9. 9

   Grate cheese.

10. 10

    Roll out pastry to a 9-inch round on a sheet of parchment paper. Transfer the pastry and the parchment paper to a baking sheet. Sprinkle a tablespoon or so of grated cheese in the center of the round, then begin layering.

11. 11

    Leaving a 2-inch edge, start with half the potatoes, then half the shallots, garlic and bacon, half the sour cream in small spoonfuls, then repeat the layers. Top with remaining cheese.

12. 12

    Gently fold one edge of the pastry up over the filling, then the next, lifting and folding one segment of dough over the first, forming a pleat. Repeat every 2 inches around the circle.

13. 13

    Brush the pastry with the egg wash. Bake at 375°F. for 20 minutes or until crust is deep golden brown. Remove from oven, sprinkle with fresh snipped chives and serve.