Mary Berry Bacon and Gruyère Galette Recipe

This crisp, buttery Mary Berry Bacon and Gruyère galette Recipe is made with smoked lardons, nutty cheese, and caramelized onions, ready in just over an hour. The rustic, folded edges create a golden crust that holds the melting filling perfectly without any fuss. I love serving this for a relaxed weekend lunch when I want something comforting yet elegant.

Why This Classic Works

I used to struggle with quiches that had soggy bottoms or leaked filling, but this rustic galette style solves everything. By folding the pastry edges over the filling, you create a sturdy, golden crust that encases the salty bacon and melting Gruyère beautifully without needing a flan tin.

The secret lies in the balance of textures; the crisp shortcrust pastry provides the perfect snap against the soft, cheesy interior. I’ve learned that chilling the pastry thoroughly before baking is non-negotiable—it prevents the dough from shrinking and ensures that professional, flaky finish we all aim for.

Mary Berry Bacon and Gruyère galette Recipe Ingredients

For the Pastry:

• 225g (8oz) plain flour
• 100g (3.5oz) cold butter, cubed
• Pinch of salt
• 3-4 tbsp ice-cold water

For the Filling:

• 200g (7oz) smoked bacon lardons or chopped streaky bacon
• 150g (5oz) Gruyère cheese, freshly grated
• 1 large onion, thinly sliced
• 1 tbsp olive oil
• 2 tbsp crème fraîche (optional, for a creamier base)
• 1 tsp fresh thyme leaves
• Freshly ground black pepper
• 1 free-range egg, beaten (for glazing)

How To Make Mary Berry Bacon and Gruyère galette Recipe

1. Make the Pastry: Place the flour, butter, and salt in a food processor or bowl. Pulse or rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the water gradually, mixing until the dough just comes together. Wrap in cling film and chill in the fridge for 30 minutes.
2. Prepare the Filling: While the pastry chills, heat the oil in a frying pan over medium heat. Add the sliced onions and cook gently for 10-15 minutes until soft and golden. Add the bacon lardons and fry for another 5 minutes until crisp. Remove from heat and allow to cool completely.
3. Roll the Dough: Preheat your oven to 200°C (180°C Fan/400°F). Roll out the chilled pastry on a lightly floured surface into a large circle, roughly 30cm (12 inches) in diameter. Transfer carefully to a baking sheet lined with parchment paper.
4. Assemble the Galette: Spread the crème fraîche (if using) over the base of the pastry, leaving a 4cm (1.5 inch) border around the edge. Top with the cooled onion and bacon mixture, then sprinkle generously with the grated Gruyère and thyme. Season with black pepper.
5. Fold and Bake: Gently fold the edges of the pastry up and over the filling, pleating as you go to create a rustic crust. The centre should remain open. Brush the pastry edges with the beaten egg glaze. Bake for 30-35 minutes until the pastry is golden brown and crisp and the cheese is bubbling.

Recipe Tips

• Keep it cold: The most important rule for shortcrust pastry is to keep your ingredients, especially the butter and water, ice cold. This ensures the fat melts only when baking, creating those desirable flaky layers.
• Cool the filling: Never put hot onion or bacon filling onto the raw pastry. The heat will melt the butter in the dough before it hits the oven, leading to a greasy, soggy base.
• Don’t overfill: While it is tempting to pile on the cheese, keep the filling level. If it’s too high, it might spill over the folded edges as it melts.
• Use a baking stone: If you have a pizza stone or heavy baking tray, preheat it in the oven. Sliding your galette (on its parchment) onto the hot surface helps crisp up the bottom perfectly.

What To Serve With Bacon and Gruyère Galette

This rich savoury tart pairs beautifully with a sharp, green salad dressed in a mustard vinaigrette to cut through the cheese and bacon. Tender new potatoes tossed in butter and parsley also make a lovely side if you want a more substantial meal.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place slices in a warm oven for 10 minutes to crisp up the pastry; avoid microwaving as it will make the crust soft. The unbaked galette can also be assembled and frozen for up to a month.

FAQs

Can I use store-bought pastry?

Yes, ready-made all-butter shortcrust pastry works very well and saves time. Just ensure it is fully defrosted if frozen before unrolling.

Can I substitute the cheese?

If you cannot find Gruyère, a mature Cheddar or Comté are excellent alternatives. You want a cheese that melts well but still has a strong, nutty flavour to stand up to the bacon.

Why did my pastry shrink?

Pastry usually shrinks because it wasn’t rested long enough or was stretched during rolling. Always chill the dough before baking and handle it gently.

Nutrition

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrate: 28g
• Protein: 18g

Try More Recipes:

• Mary Berry Courgette and Parma Ham Frittata Recipe
• Mary Berry Eggs Benedict Recipe
• Mary Berry Eggs Florentine Recipe