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!
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.
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.
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!