Bacon, Tomato And Mushroom Galette Recipe

No Photo

Have you made this?

 Share your own photo!

Bacon, Tomato and Mushroom Galette

Edward Daly

By
@EdDIII

This recipe looked delicious and I can't wait to try it.


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Serves:
8 to 12
Prep:
1 Hr
Cook:
25 Min
Method:
Bake

Ingredients

4 slice
bacon, thick-cut
5 oz
shitake mushrooms
3 oz
button mushrooms
½ large
sweet onion
½ tsp
dried basil
1/4 tsp
salt
1 box
2 pie crust
1 c
fontina cheese, grated
4 small
tomatoes, ripe, sliced
1 Tbsp
mixed herbs, fresh - chives, basil, parsley

Step-By-Step

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.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #tasty appetizer