Mushroom Bacon Galette | Everyday Dorie

I haven’t met a galette that I don’t like —either making or tasting. Making galette can’t be easier because you can throw perfection out the window. In other words, minimal fuss but maximum results. What’s there not to like? I enjoy this mushroom bacon galette, in particular, because it’s the first of the savory kind, which you want to eat almost anytime of the day.

For the crust dough, it’s no stranger if you are familiar with the pie dough. Bring out the food processor, I find that to be the most reliable way to make the dough. A pinch of salt, one to two tablespoons of sugar and one-and-a-half cups of all-purpose flour are mixed together first. Then cut in one stick of cold butter in small pieces. Drizzle in few tablespoons of ice water until the dough comes together. Roll the dough out between two sheets of parchment paper. Finally, some resting time in the fridge is all it takes to get the galette dough ready for the fillings.

The fillings are a mix of sauteed bacon, leeks and mushrooms, tossed with chopped walnuts and finished with herbs and grated parmesan.

Incidentally, I find putting the chopped walnuts on the galette dough, before loading the filling ingredients, results in a crustier bottom. I prefer the airy and light texture of the crust with the chopped walnuts as the bottom layer, instead of mixing in with the rest of the fillings. That’s the surest way to prevent a soggy bottom. With all these umami-rich ingredients, there is absolutely no doubt that this savory galette will be a big winner — and it is.

Print Recipe

Galette Dough

Serves: 1 10-inch galette

Ingredients

• 1 1/2 cups (204 grams) all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon fine sea salt
• 1 stick (8 tablespoons, 4 oz, 113 grams) cold unsalted butter, cut into 16 pieces (frozen butter is good here)
• 1/4 cup (60 ml) ice water

Instructions

1

Make the dough: In a food processor, put in flour, sugar and salt, and pulse a few times to blend. Scatter pieces of butter over the dry ingredients. Pulse until the butter is cut into the flour. At first, the mixture looks like coarse meal. You pulse more, until you get small flake-size pieces with some larger pea-sized pieces. Add a little of the ice water and pulse. Add some more and continue to pulse until all the water is in. Now work in long pulses, stopping to scrape the sides and bottom of the bowl, if needed, until the dough forms a nice, bumpy curds that hold together when you pinch them.

2

Turn the dough out onto a work surface and knead it gently to bring it together. Gather the dough into a ball, flatten it into a disk and put it between two large pieces of parchment paper. Roll the dough, while it's still cool, into a circle about 12 inches in diameter. The edges don't have to be perfect; it is a free-form pastry. Slide the roll-out dough, still between the sheets of parchment, onto a baking sheet and refrigerate for at least two hours. Or well wrapped for up to 3 days.

3

When you're ready to use the dough, leave it on the counter for a few minutes just so it's pliable enough to lift and fold without cracking.

Notes

Adapted from Everyday Dorie from Dorie Greenspan