Rustic Tartiflette Galette: Bacon, Potato, and Onion Savory Tart
As chair of the comfort food club, I present to you this twist on a French-inspired classic: a tartiflette galette.
I studied abroad during my junior year of college in Limoges, France. It wasn’t until the tail end of my semester that I found this little cafe (name I cannot remember – this was circa 2013) where I had one of the coziest dishes of my life. That I think about to this day.
When a friend recently shared a recipe for a French tartiflette, I thought, wait… is this IT? All I remember is a creamy, potato-y, some small meat vibe. Oh, and it absolutely flooring me.
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TARTIFLETTE GALETTE
In case you don’t know, a tartiflette is a French dish made with potatoes, bacon, onions, cream, and white wine. Topped with thick slices of reblochon cheese and baked in a casserole dish until golden and bubbly.
Now, unless you live near an artisan cheese shop – fancyyyy – you might be hard pressed to find that specific cheese. For this recipe, I used brie, and it turned out absolutely scrumptious.
But if you can get your hands on some French cheese, go forth and prosper.
Why soak the potatoes before baking? Soaking the potato slices removes excess starch, helping them develop a crispier exterior while remaining tender inside. It also promotes even cooking throughout the galette.
INGREDIENTS
- Flour: forms the base structure of the pie crust.
- Salt: enhances flavor in both the crust and the filling.
- Unsalted butter: creates a flaky, tender crust.
- Cold water: binds the dough together without making it tough.
- Potato: provides the hearty, tender base for the filling.
- Onion: adds sweetness and depth of flavor when cooked.
- Bacon: for smoky, savory richness.
- Prosecco: adds a subtle acidity and depth to the filling.
- Cream cheese: helps bind the filling and adds creaminess.
- Pepper: balances flavors with mild heat.
- Fresh thyme: adds aromatic, earthy notes.
- Reblochon or Brie cheese: melts over the filling, giving a rich, creamy texture.
- Egg: brushed on the crust for a golden, glossy finish.
Do I have to use the prosecco in my filling? I highly recommend it (or a dry white wine), as it adds a unique flavor that you won’t get by substituting or omitting. Don’t worry, the alcohol cooks off!
HOW TO MAKE A TARTIFLETTE GALETTE
In a bowl, stir together the flour and salt, then cut in the butter using two knives until the mixture resembles coarse sand. Add the cold water, stir, and compress the dough into a ball.
Place the dough between two large pieces of parchment paper and roll it to about ⅛” thickness, keeping it even throughout. Gently peel and flip the parchment layers as needed, then cover and chill in the fridge for at least 15 minutes while preparing the filling.
Preheat the oven to 400°F. Soak the potato slices in water for 5 minutes, drain, and pat almost completely dry.
Cook the bacon in a skillet over medium heat until almost crisp, leaving 1–2 teaspoons of grease in the pan. Add the onions and cook until softened and lightly colored.
Pour in the prosecco, scraping up any bits on the pan for flavor, and cook until most of the liquid is gone. Turn off the heat and stir in the cream cheese, salt, pepper, and thyme, then fold in the potatoes until coated.
Remove the dough from the fridge and peel off the top layer of parchment. Spoon the creamy potato mixture into the center, leaving a 2-inch rim, with the potatoes slightly overlapping.
Top with slices of cheese, then fold the crust over the edges in a circle, slightly overlapping each fold while leaving the center open. Beat the egg with a splash of water or milk and brush it over the exposed crust.
Bake the galette for 35–40 minutes, until the crust is deep golden. Allow to cool slightly, then slice and enjoy.
3 reasons you’ll love this savory galette
TIPS & VARIATIONS
- Soaking and drying the potatoes is an important step to remove excess starch, ensuring they bake evenly with a creamy interior and slightly crisp exterior.
- While you can omit the prosecco, I would highly recommend you use it (or a dry white wine). It adds a delicious depth of flavor that you can’t replicate by substituting with lemon juice or chicken broth. Don’t worry, the alcohol cooks out!
- After you add the prosecco, give it time to reduce in the pan. You don’t want it to be too liquidy, or your filling might leak when baking, which can burn and cause your crust to be soggy.
- When it’s time to assemble the galette, work quickly so your cream cheese (which will become thinner after stirred with the hot bacon and onions) doesn’t run.
- After spooning your mixture into the center of your dough, make sure to move the potatoes around so they are in an even layer.
- For that final, glossy, golden crust, you want to make an egg wash. Just beat your egg with a splash of milk or water and brush along the exposed crust before popping your tartiflette galette into the oven!
STORING YOUR TARTIFLETTE GALETTE
Keep your leftover savory galette in a container in the fridge for up to four days. To reheat, bake in a 350°F oven for 10-15 minutes to warm up the filling and crisp the crust.
For longer storage, slice and place in a container in the freezer for up to 2 months!
MORE SAVORY RECIPES
- The Best Vegetable Pot Pie
- Mini Rosemary Garlic Focaccia (Toaster Oven-Friendly!)
- Simple Mushroom & Rosemary Galette
- Quick Cheddar Jalapeno Buttermilk Scones
- Mushroom & Goat Cheese Quiche
EQUIPMENT YOU’LL NEED
Equipment
- Baking Tray
- Parchment Paper
- Mixing Bowl
- Food Processor or Knives
- Rolling Pin
- Skillet
- Measuring Cups
- Measuring Spoons
- Fork
- Pastry Brush
Ingredients
- 2 cups flour
- ¾ tsp salt
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
- 1 medium potato preferably waxy potatoes, like Yukon Gold, very thinly sliced
- ½ medium onion thinly sliced
- 1 piece bacon diced
- ¼ cup prosecco
- 2 oz cream cheese
- ¾ tsp salt
- ½ tsp pepper
- 1 tsp fresh thyme
- 3 oz reblochon or brie cheese sliced
- Egg optional for a golden crust
Instructions
CRUST
- In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency
- Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
- Place your dough ball between two large pieces of parchment paper, and roll to ⅛” thickness – making sure your dough is an even thickness throughout.
- Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
- Cover your dough with the other piece of parchment paper and place your flat crust in the fridge for at least 15 minutes while you make your filling
FILLING
- Preheat oven to 400°F
- In a large bowl, soak potatoes in water for 5 minutes. Drain and lay out on a towel, and pat almost completely dry
- In a large skillet, cook the bacon over medium heat until almost crisp. Spoon out any excess bacon grease, leaving only about 1-2 teaspoons in the pan. Add in onions and cook down until softened with a little color on them
- Pour in prosecco and use your spoon to scrape up any bits on the bottom of the pan (this is flavor!). Cook down for a few minutes, until most of the liquid is gone
- Turn off the heat in the pan and add the cream cheese, salt, pepper, and thyme. Mix to combine, then add in your potatoes, stirring until coated
ASSEMBLY
- Remove the dough from the fridge, place it on a baking sheet, and peel off the top layer of parchment
- Spoon creamy potato mixture into the center of the dough, leaving a 2-inch rim. Make sure the potatoes lie flat. They should slightly overlap from one to the next
- Top slices of cheese, then fold the crust over the edge of the potato mixture, working in a circle to slightly overlap one fold from the next. The center should be open, and you should have a roughly 1-inch folded-over crust border once complete
- Beat together your egg with a splash of water or milk, and brush it along the exposed crust
- Bake your galette for 35-40 minutes, until the crust is deep golden
- Allow to cool, then slice and enjoy!
