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Bacon Mushroom Galettes with Broccoli and Cheese on notjustspice.com

Bacon Mushroom Galettes with Broccoli and Cheese

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.
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes

Ingredients

1 Portion Quick Flaky Pastry

Filling

  • 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

Instructions

  1. 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).

  2. 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.
  3. 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.

  4. 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.

  5. Pile the cooled bacon, mushroom and broccoli mixture on to the pastry circles, and spread them out, leaving a small border of pastry.

  6. Divide the cheese into 6 portions and place them on top of the mixture.
  7. Bake in the preheated oven for 14-15 minutes until golden brown.

  8. Serving: Serve hot or cold with a salad or tomatoes.

Notes

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.