bacon, tomato and mushroom galette

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.
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