Tomato, Mushroom & Bacon Galette

1. 1

   Heat oven to 425 degrees F.

2. 2

   Cook and stir bacon in medium skillet on medium heat until crisp.

3. 3

   Remove bacon from skillet with slotted spoon; drain on paper towels.

4. 4

   Discard all but 1 Tbsp.

5. 5

   drippings from skillet.

6. 6

   Add onions to reserved drippings; cook and stir 5 min.

7. 7

   or until crisp-tender.

8. 8

   Stir in mushrooms and thyme; cook 5 min.

9. 9

   or until mushrooms are tender, stirring occasionally.

10. 10

    Stir in flour, then 1/4 cup cheese; cook and stir 2 to 3 min.

11. 11

    or until cheese is melted.

12. 12

    Add tomatoes and bacon; mix well.

13. 13

    Cool 10 min.

14. 14

    Unroll pie shell; place on parchment-covered baking sheet.

15. 15

    Press gently to flatten; sprinkle with 1/2 cup cheese to within 2 inches of edge.

16. 16

    Top with tomato mixture.

17. 17

    Fold edge of pastry over filling, leaving centre uncovered.

18. 18

    Brush pastry with egg.

19. 19

    Bake 25 min.

20. 20

    or until pastry is golden brown.

21. 21

    Top filling with remaining cheese; bake 5 min.

22. 22

    or until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.