Sweet Potato and Thyme Galette

Prepare the dough: In a medium bowl, combine the flour, salt, and baking powder

Add the cold butter and mix with your fingers until it resembles coarse crumbs

Add the ice-cold water gradually and mix with a fork until a homogeneous dough forms

Shape the dough into a ball and flatten it slightly between your hands to form a circle about 15 cm in diameter

Wrap the dough in plastic wrap and refrigerate for at least 15 minutes. Reserve

Prepare the filling: In a large skillet, cook the bacon over medium heat, stirring occasionally with a spoon, until golden brown (about 5 minutes)

Reserve the cooked bacon on paper towels

Add any remaining fat from the skillet to the bowl containing the onion, garlic, thyme, sweet potato, and salt

Cook over medium heat, stirring occasionally with a spoon, until the sweet potato is tender (about 15 minutes)

Remove from heat and let cool

Preheat the oven to 180°C (medium)

On a baking sheet or plate, spread out the reserved dough to form a circle about 30 cm in diameter

Spread the cooked bacon over the dough, leaving a 5 cm border

Cover the filling with the cooled sweet potato mixture, leaving a small gap in the center

Fold the edges of the dough over the filling, leaving the center open

In the opening, pour the cream and lemon juice mixture, egg, and olive oil

Brush the entire dough with the beaten egg

Bake in the preheated oven until golden brown (about 30 minutes)

Transfer to a serving plate and serve immediately

433 calories per slice