Breton Pie


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.
70 K 4.1/5 (17 reviews)
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Last modified on: October 25th 2015
For 18 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 9 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 4 min.
Breton Pie
Peel 1 kg 500 g onion.

Stage 2 - 5 min.
Breton Pie
Slice thinly.

Stage 3 - 2 min.
Breton Pie
Melt 150 g butter in a frying pan on medium heat, then add the sliced onions, salt and pepper.

Stage 4 - 7 min.
Breton Pie
Fry until just starting to brown.

Set aside.

Stage 5 - 5 min.
Breton Pie
Using the same pan, pour in 3 tablespoons olive oil.

When very hot, add 600 g small pieces of bacon and fry as you like it.

Stage 6 - 1 min.
Breton Pie
When the bacon is cooked, add the onions and mix well.

Stage 7 - 3 min.
Breton Pie
Add 6 tablespoons cream, mix well, leave for a few minutes to thicken, then check the seasoning.

Stage 8 - 1 min.
Breton Pie
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.
Breton Pie
Lay a pancake in the tin, trimming the edges if it doesn't fit.

Stage 10 - 1 min.
Breton Pie
Spread a little of the onion-bacon-cream filling on top.

Stage 11 - 7 min.
Breton Pie
Add another pancake and repeat the operation until you have used up all the pancakes and filling.

Stage 12 - 1 min.
Breton Pie
Finish with a little grated cheese.

Stage 13 - 30 min.
Breton Pie
Bake for about 20 to 30 minutes...

Stage 14
Breton Pie
...until the top pancake is nicely browned.

Stage 15 - 1 min.
Breton Pie
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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe160 RDI=60 %320 RDI=30 %630 RDI=100 %7,570 RDI=380 %31,680 RDI: 380 %
Per 100 g4 RDI=2 %9 RDI=1 %20 RDI=3 %220 RDI=10 %940 RDI: 10 %
Per person8 RDI=3 %20 RDI=2 %30 RDI=5 %420 RDI=20 %1,760 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 18 people : 9.65 €
  • Per person : 0.55 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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