Breton Pie
This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream.
The whole thing, assembled in a baking tin, is then browned in the oven.
21,6134.1/5
Last modified on: October 25th 2015
For 6 people, you will need:
- 1
500 g onion - 2
50 g butter - 3
salt - 4
pepper - 5
1 tablespoon olive oil - 6
200 g small pieces of bacon - 7
2 tablespoons cream - 8
30 g grated cheese - 9
6 buckwheat pancakes - Total weight: 1,125 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 24 min. | 45 min. | 1 hour 9 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 2
5 min.
Slice thinly.Stage 3
2 min.
Melt 50 g butter in a frying pan on medium heat, then add the sliced onions, salt and pepper.Stage 4
7 min.
Stage 5
5 min.
Using the same pan, pour in 1 tablespoon olive oil.When very hot, add 200 g small pieces of bacon and fry as you like it.
Stage 6
1 min.
When the bacon is cooked, add the onions and mix well.Stage 7
3 min.
Stage 8
1 min.
Preheat the oven to 390°F (200°C).Use a round tin, preferably spring-form or loose bottomed. Scatter a little grated cheese in the bottom.
Stage 9
1 min.
Lay a pancake in the tin, trimming the edges if it doesn't fit.Stage 10
1 min.
Spread a little of the onion-bacon-cream filling on top.Stage 11
7 min.
Add another pancake and repeat the operation until you have used up all the pancakes and filling.Stage 12
1 min.
Finish with a little grated cheese.Stage 13
30 min.
Bake for about 20 to 30 minutes...Stage 14
...until the top pancake is nicely browned.Stage 15
1 min. Turn out upside down and serve hot, cut into portions like a pie.Remarks
You can make the pie deeper by using more than 6 pancakes. If you do this, remember to make more of the onion-bacon-cream filling.
Nutritional information
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
How much will it cost?
For 6 people : 3.22 €
Per person : 0.54 €
Source: Home made.
More recipes?
This recipe use (among others) | Onion: You can get more informations, or check-out other recipes which use it, for example: Coleslaw, Langoustine gratin, Beef braised in reduced red wine, Winegrowers' sausage casserole, Individual creamy endive gratins, ... All |
| Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Alsatian-style salad, Beef braised in reduced red wine, French-style peas, Green beans with tomatoes, Aperitif rolls, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , Croque-monsieur gourmand, Tomato tatin, Brioche dough, Cream sauce with Vin Jaune, ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur, Aperitif rolls, Gougères, Algerian brik rolls, Breton galettes (pancakes), ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-27)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.