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Back Bacon, potato and leek galette
Back Bacon, potato and leek galette

Recipe inspired by Carmen Niehaus - Huisgenoot.

Recipe time: 30 min
Serves 6-8





400 g

Eskort Rindless Back Bacon


olive oil


large potatoes

250 g

leeks, chopped

20 g

fresh sage

250 g


50 ml

red wine vinegar

50 g

brown sugar

150 g

Parmesan cheese

50 g


50 g




500 g


100 g


100 g

Eskort Pork Lard

5 ml

course salt

160 ml





  • Preheat the oven to 180°C. 

  • Fry bacon in a pan until the fat is rendered and crispy, then set aside. In the same pan, fry the leeks with sage and butter until soft and golden. Cook the whole potatoes until soft but still firm and set aside to cool down. Slice the cooled potatoes into thin slices, dress with olive oil and set aside.

For the pastry:

  • Heat the water, lard and butter in a saucepan until the butter and lard has melted. In a mixing bowl combine the flour and coarse salt, make a hole in the middle of the flour and break the two eggs into the hole. Cover the eggs with the flour and pour the hot water into the flour bowl. Mix with a wooden spoon until a ball of dough forms. Kneed the dough until smooth and elastic.

  • Wrap in clingwrap and store in the fridge. (You can use frozen pastry if you add 15ml of vinegar to the recipe).

  • In a pan, heat some oil, the red wine vinegar and sugar until the sugar has dissolved. Add the tomatoes and cook until the skin of the tomato is loose.

  • Roll out the chilled pastry to about 0.5cm, transfer to a baking pan and line the pastry with your leek mixture. Sprinkle with Parmesan cheese and bake for 10 - 15 minutes.

  • Serve with the crispy bacon and caramelised tomato.

Recipe Meal Types: - Winter Warmers - Mother's Day Special - Lunch - Dinner - Entertaining
The following product can be used with this recipe:
Eskort Rindless Back Bacon

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