Bacon mushroom galettes with broccoli and cheese: flaky, crisp pastry melts in your mouth to give way to a burst of crisp bacon, gooey cheese, soft yet firm mushroom and broccoli pieces, with a hint of parsley that just binds everything together in a fresh little bow. Mmmmm… I’m craving another batch already!
As soon as I bit into this french onion tart I made some time ago, I knew I was going to use its lovely light quick flaky pastry for a great many other things. And this beauty — bacon mushroom galettes with broccoli and cheese — that I threw together with whatever I had on hand, were such a scrumptious mouthful, that I knew I got the pastry right.
Bacon and mushroom are such a delightful pairing and I love the texture too — soft mushrooms with crispy bacon. That was my first choice, but then, looking at the broccoli sitting in the fridge got me thinking. Broccoli, with its well rounded taste would cut back the strength of the bacon. If you have asparagus or cauliflower in your fridge at the time of baking this wonder dish, you could use them too. Or even spinach. And the mild bitterness from the parsley will bring the whole dish together! This way, your tongues gets different tastes, making it super happy: bitter parsley, umami pastry, salty sweet bacon and broccoli.
Make the quick flaky pastry ahead of time, so when you set out to make these galettes you will be done and dusted in 30 minutes — perfect for a rushed evening or a day filled with festive baking and cooking. A quick non-festive break, if you will.
- 230 g rindless bacon roughly chopped or torn
- 190 g mushrooms roughly chopped
- 50 g broccoli roughly chopped
- 80 g Emmenthal cheese grated or roughly chopped
- 1 tablespoon olive oil
- 2 tablespoons parsley chopped
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
Take out the quick flaky pastry if refrigerated, and preheat the oven to 220ºC (425ºF). If you're making the pastry from scratch, use the freezing time and the chilling time to wash and chop your filling ingredients (you could blitz them in the food processor too).
Add the mushrooms, broccoli and bacon to a large frying pan or skillet and fry for 8-10 minutes till the water from the bacon dries out and it all turns golden.
Turn off the heat, and immediately add parsley, pepper and salt (I left out salt altogether as the bacon and cheese had enough salt and the quick flaky pastry has some too), and give it a good stir. Let it cool while you prepare the pastry.
Roll out the pastry thinly and cut out 6 X 15 cm (6 inch) circles and place them on parchment paper in tray or lightly oiled trays. You could also cut the pastry dough into two halves and then divide each half into three portions and roll each portion out into a circle.
Pile the cooled bacon, mushroom and broccoli mixture on to the pastry circles, and spread them out, leaving a small border of pastry.
Divide the cheese into 6 portions and place them on top of the mixture.
Bake in the preheated oven for 14-15 minutes until golden brown.
Serving: Serve hot or cold with a salad or tomatoes.
You can use any mushroom. As for the cheese, if you do not have Emmenthal cheese on hand, use Cheddar, as this one also melts easily. The bacon can be substituted too — use sweeter versions of cured ham like speck, Parma, pancetta or prosciutto. Ah, but I did not forget the broccoli substitutes: asparagus, cauliflower or spinach.
How To Make Quick Flaky Pastry (notjustspice)
French Onion Tart (notjustspice)
Tart vs. Galette (finecooking.com)