Bacon, Tomato and Mushroom Galette

Bacon, Tomato And Mushroom Galette

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Edward Daly


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


☆☆☆☆☆ 0 votes

8 to 12
1 Hr
25 Min


  • 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

How to Make Bacon, Tomato and Mushroom Galette


  1. Cook bacon in a large skillet over medium heat, turning often, until crisp, about 5 minutes.
  2. 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.
  3. Add mushrooms and onion to skillet.
  4. 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.
  5. Heat oven to 400° F.
  6. Roll one refrigerated pie crust between sheets of floured wax paper into a 1/8-inch thick circle.
  7. Remove the wax paper and carefully transfer the dough to a baking sheet.
  8. Smear 1 to 2 tablespoons reserved bacon fat over the crust leaving a 2-inch border.
  9. Spread half of the mushroom mixture over the crust, leaving a 2-inch border.
  10. Top the mushrooms with 1/4 cup of the cheese, then with half of the crispy bacon (diced), sliced tomatoes and herbs.
  11. Top with another 1/4 cup of the cheese.
  12. Fold the border of the crust up and over the filling.
  13. Repeat to build a second galette.
  14. Bake galettes, rotating pans occasionally, until crusts are nicely golden, about 25 minutes.
  15. Cool a few minutes before cutting into wedges. Serve warm.

Printable Recipe Card

About Bacon, Tomato and Mushroom Galette

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

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