Provencal Potato Galette

I haven't made this recipe yet. I posted it for the Zaar World Tour 2006. I found the recipe in "The Essential Mediterranean Cookbook".

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 7  ounces streaky bacon, finely chopped
• 2  brown onions, thinly sliced
• 2  teaspoons fresh thyme, chopped
• 1  lb potato, thinly sliced
•  salt
•  pepper
• 1  ounce butter

Directions

1. Preheat oven to 350.
2. Heat the oil in a frying pan and fry the bacon over medium heat until starting to brown. Add the onion and thyme and cook for 3-4 minutes, until softened.
3. Transfer to a large bowl, add the potato, season with salt and pepper and toss well.
4. Thransfer the mixture to a 7-inch round cake tin and press down well. Dot with the butter. Place a piece of doubledd baking paper over the toip and place a weight, such as a ramekin or a smaller cake tin, over the paper.
5. Bake for 40 minutes.
6. Remove the weight and the paper and cook for another 20-25 minutes (or until the potato is tender and lightly golden).
7. Leave to rest for 20 minutes. Run a knife around the edge of the tin and turn out the galette.
8. Enjoy!