Mushroom, Bacon & Gruyère Galette

Earthy wild mushrooms, smoky bacon, and nutty Gruyère cheese come together in this rustic free-form tart that feels equally at home at brunch, lunch, or a casual summer supper. 

Ingredients:
1 prepared disc F&L galette dough
4 slices English-style bacon, diced
8 ounces porcini and morel mushrooms, cleaned and sliced
1 small onion, thinly sliced
1 tablespoon butter
1 teaspoon fresh thyme leaves
1 cup shredded Gruyère cheese
1 egg, beaten
Sea salt and freshly cracked black pepper

Method:
1. Preheat the oven to 400°F. In a skillet over medium heat, cook the bacon until lightly crisp. Remove with a slotted spoon and set aside. Add the onion to the skillet and cook until softened, about 5 minutes. Stir in the mushrooms, butter, and thyme. Cook until the mushrooms have released their moisture and are lightly golden, about 6–8 minutes. Season with salt and pepper. Remove from the heat and cool slightly.

2. Roll the galette dough into a rough 12-inch circle and transfer to a parchment-lined baking sheet. Sprinkle the Gruyère over the dough, leaving a 2-inch border around the edge. Top with the mushroom mixture and bacon. Fold the edges of the dough over the filling, pleating as needed. Brush the exposed dough with beaten egg.

3. Bake for 30–35 minutes, or until the crust is deeply golden and crisp. Allow to cool for 10 minutes before slicing and serving.