Real Recipes From Real Home Cooks ®

bacon, tomato and mushroom galette

Recipe by
Edward Daly
The Villages, FL

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

yield 8 to 12
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For bacon, tomato and mushroom galette

  • 4 slice
    bacon, thick-cut
  • 5 oz
    shitake mushrooms
  • 3 oz
    button mushrooms
  • ½ lg
    sweet onion
  • ½ tsp
    dried basil
  • 1/4 tsp
  • 1 box
    2 pie crust
  • 1 c
    fontina cheese, grated
  • 4 sm
    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.