Bacon, Tomato and Mushroom Galette
fontina cheese, grated
tomatoes, ripe, sliced
mixed herbs, fresh - chives, basil, parsley
1Cook bacon in a large skillet over medium heat, turning often, until crisp, about 5 minutes.
2Remove crisp bacon with a slotted spoon to a plate. Pour the bacon drippings into a small dish. Return 2 tablespoons on the drippings to the skillet.
3Add mushrooms and onion to skillet.
4Cook and stir until golden, 5 to 7 minutes. Remove from heat and cool. Season with basil, salt and pepper. Mixture can be refrigerated for up to several days.
6Roll one refrigerated pie crust between sheets of floured wax paper into a 1/8-inch thick circle.
7Remove the wax paper and carefully transfer the dough to a baking sheet.
8Smear 1 to 2 tablespoons reserved bacon fat over the crust leaving a 2-inch border.
9Spread half of the mushroom mixture over the crust, leaving a 2-inch border.
10Top the mushrooms with 1/4 cup of the cheese, then with half of the crispy bacon (diced), sliced tomatoes and herbs.
11Top with another 1/4 cup of the cheese.
12Fold the border of the crust up and over the filling.
13Repeat to build a second galette.
14Bake galettes, rotating pans occasionally, until crusts are nicely golden, about 25 minutes.
15Cool a few minutes before cutting into wedges. Serve warm.