Bacon, Tomato and Mushroom Galette
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- 4 slice
- bacon, thick-cut
- 5 oz
- shitake mushrooms
- 3 oz
- button mushrooms
- ½ large
- sweet onion
- ½ tsp
- dried basil
- 1/4 tsp
- 1 box
- 2 pie crust
- 1 c
- fontina cheese, grated
- 4 small
- tomatoes, ripe, sliced
- 1 Tbsp
- 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.
5Heat oven to 400° F.
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.