Bacon and Mushroom Galette and Roasted Asparagus
You know what I love about a galette? It’s supposed to look messy! Your crust isn’t supposed to be perfectly crimped, you’re going for “rustic” here. This galette was easy to put together and was so delicious.
The recipe for both the filling and crust come from Dorie Greenspan’s Everyday Dorie book. You could certainly use store bought pie crust, but don’t. This crust comes together SO fast in the food processor, there’s no reason not to make it. It was flaky and delicious and was even good reheated the next day. (Man, I love some good leftovers!) I did use onion instead of leeks. The asparagus just got a little olive oil and salt, and roasted on a sheet pan for about 10-12 minutes. Give this one a try!
Bon Appetit! ~ Jen
