Bacon, Tomato and Mushroom Galette
fontina cheese, grated
tomatoes, ripe, sliced
mixed herbs, fresh - chives, basil, parsley
Cook bacon in a large skillet over medium heat, turning often, until crisp, about 5 minutes.
Remove 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.
Add mushrooms and onion to skillet.
Cook 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.
Roll one refrigerated pie crust between sheets of floured wax paper into a 1/8-inch thick circle.
Remove the wax paper and carefully transfer the dough to a baking sheet.
Smear 1 to 2 tablespoons reserved bacon fat over the crust leaving a 2-inch border.
Spread half of the mushroom mixture over the crust, leaving a 2-inch border.
Top the mushrooms with 1/4 cup of the cheese, then with half of the crispy bacon (diced), sliced tomatoes and herbs.
Top with another 1/4 cup of the cheese.
Fold the border of the crust up and over the filling.
Repeat to build a second galette.
Bake galettes, rotating pans occasionally, until crusts are nicely golden, about 25 minutes.
Cool a few minutes before cutting into wedges. Serve warm.