Cook the Book Fridays - Mushroom Bacon Galette from Every Day Dorie

Wow, time is flying by. Sorry that I have been neglecting the blogging part lately, though, rest assured I am still doing a lot of baking and recipe testing over on Instagram. After this post, I hope to work on a macaron post! I have been spending some time working on my photography skills, photo editing and making pottery (for food props and more!). Creating my own pottery and glazing them in all sorts of fun colours have been a recent obsession of mine. If you look through these photos you will see some of my pottery pieces! 
Speaking of creating, this week's Cook the Book Fridays brings us to making (if you choose) your own pie dough for making a galette. A galette is essentially a rustic pie of sorts and describes any sort of flat, round or free form cake/pie. The recipe we are all cooking from this week for Cook the Book Fridays is Dorie Greenspan's Mushroom Bacon Galette from her Every Day Dorie Cookbook. 
Making the pie dough is a breeze. Just process flour, sugar, salt and butter in the food processor until slightly lumpy (as above). Then, roll the pie dough out until it is a wide flat circle. Next, place the dough between two sheets of parchment paper in the refrigerator for at least an hour before using.


For ingredients, Dorie uses Mushrooms, Leek, Green Onion, Onions, Bacon and the addition of walnuts! The walnuts certainly gives the galette a distinctively crunchy bite.



The main ingredients of leeks, green onions, onions and mushrooms are cooked down in a pan before walnuts, bacon and cheese is mixed in.

Then a splash or two of some dry white wine followed by some heavy cream to give the filling additional flavour.
Prepping of the filling for the mushroom bacon galette can be done all ahead of time if you wish or use the ingredients immediately after cooking. Just slide the pie dough out of the fridge, remove the top layer of parchment paper and place the filling into the middle of the galette. 

The beauty of a galette is that nothing has to be perfect. Just quickly fold in the dough and it will naturally crease as you go. If it rips, that's okay too! The dough is so forgiving that no one will notice once it is baked. Everything comes together so fast that you are able to do other things in between. In fact, we had a guest over for dinner and we did all of the dinner prep (and photography shots) while we snacked on appetizers and entertained.

Dorie says to bake the galette for at least 30 minutes or until browned. For us, our galette baked for approximately 45 minutes before it started to brown. This may have been due to the dough being so cold? Of course, another sprinkle of cheese was added before the mushroom bacon galette was served! 
Knowing that I can just use a food processor to make galettes I will certainly make more in the future. My mushroom bacon galette came out a bit sweeter than expected, so I am thinking I will have to tone down the sugar in the dough the next time I make a savoury galette. This pie dough will work well for sweet galettes this summer as well. Plus, with it being more a rustic style, I don't have to worry so much about my pie being "perfect". 

Now that you know how easy it is to make this mushroom bacon galette, you should make one too!  Also, check out how everyone else from Cook the Book Fridays did with this galette!

Comments

  1. Everopensauce EverJune 16, 2019 at 1:09 PM

    Enjoyed seeing your process pictures. They all take time to do and documenting all the steps can be tricky. Kudos to you! By the way, the galette looks fantastic.

    ReplyDelete

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