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Tourte bretonne (Breton pie)
Tourte bretonne (Breton pie) is a traditional French recipe (from Brittany) for a classic baked pie made from a stack of buckwheat pancakes with a filling of onions, bacon, ham and crème fraîche forming the layers between them. The full recipe is presented here and I hope you enjoy this classic French version of: Breton pie (Tourte bretonne).
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Baking RecipesCake RecipesFrench RecipesBreton Recipes
This is a savoury cake of a stack of buckwheat pancakes with a layer of bacon and onions, slices of ham and crème fraîche as a stuffing between them.
Ingredients:
6
Buckwheat pancakes
5 slices of white ham
150g of smoked bacon
5 Onions, peeled and sliced
70g of lightly-salted butter + 30g for cooking
1 tsp of sugar
200ml pot of crème fraîche
pinch of thyme
Salt and freshly-ground black pepper
Method:
Melt the butter in the microwave (about 20 seconds). Place the onions in a non-stick pan over medium-low heat. Sweat gently for a few minutes, then add the melted butter and continue cooking gently for 20 minutes.
When the onions begin to colour add the sugar, salt, black pepper and thyme. Continue cooking for 10 minutes, stirring often, until the onions are nicely caramelized.
Chop the bacon finely, place in a frying pan and cook until the pieces render their fat and begin to brown. Drain off any excess fat from the bacon.
Add the bacon pieces to the onions and mix well to combine.
In the meantime, pre-heat your oven to 160°C then butter a springform cake tin.
To assemble the pie: Place a pancake in the base of the cake tin then cover with the onion mix. Sit a slice of ham on top then drizzle with the crème fraîche.
Repeat the process until all the pancakes have been used up, finishing with a pancake.
Dot a few pieces of butter on top then transfer to your pre-heated oven and cook for 20 minutes.
Serve warm.
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