Mushroom-Bacon Galette
Ingredients
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4 bacon strips
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8 ounces mushrooms
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½ teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon crushed garlic
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¾ cup grated Gruyere
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⅓ cup frozen chopped spinach
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Arrange the bacon on the June Pan
Lay the bacon on the June Pan with space between each strip. Confirm cooking preferences using the button below. Recommended settings are prepopulated.
4 bacon strips
June Pan
Roast the bacon
Place the June Pan on the middle shelf of the June Oven. Roast 9-11 minutes, until the bacon is cooked through but still chewy. June will notify you when your bacon is ready.
June Oven
Clean and slice the mushrooms
Gently wipe the outside of the mushrooms with a damp towel to remove any dirt. If the stem ends are dry, trim them off. Lay the mushrooms cap-side down on the chopping board and, with your knife perpendicular to the board, cut into ⅛-¼”-thick slices.
8 ounces mushrooms
paper towels
chopping board
knife
Drain the bacon
Remove the bacon from the June Oven and transfer it with tongs to a paper towel-lined plate or platter to drain. Leave the bacon drippings on the June Pan.
paper towels
tongs
Season the mushrooms
Add the mushroom slices to the bacon drippings on the June Pan. Add the salt, pepper and garlic. Toss to combine and spread in an even layer.
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon crushed garlic
measuring spoons
wooden spoon
Roast the mushrooms
Place the June Pan on the middle shelf of the June Oven. Roast until the mushrooms are tender and browned, about 10 minutes. June will notify you when the mushrooms are ready.
Start the galette
While the mushrooms roast, chop the bacon and place in a large bowl with the Gruyere, thawed and drained spinach, Dijon and thyme.
chopping board
knife
measuring cups
spatula
large bowl
¾ cup grated Gruyere
⅓ cup frozen chopped spinach
4 teaspoons Dijon mustard
1 teaspoon thyme leaves
Deglaze the June Pan
Once the roasted mushrooms are ready, remove them from the June Oven and set on a cooling rack. While the June Pan is still very hot, add the sherry to the mushrooms and scrape up any browned bits stuck to the June Pan with a wooden spoon. Keep the oven hot by pressing the button below.
2 tablespoons sherry
cooling rack
Finish the filling
Add the roasted mushrooms and liquid from the June Pan to the bowl with the other filling ingredients. Stir to combine.
Start the tart
Clean the June Pan and line with parchment, or use a second June Pan lined with parchment. Unroll the pie crust onto the parchment-lined June Pan. The crust will extend beyond the June Pan’s edges. Spread the ricotta in a circle in the middle of the pie round, leaving a 2” border. Spread the tart filling in an even layer over the ricotta.
1 ready-made pie crust
June Pan
parchment paper
½ cup ricotta cheese
offset spatula
Fill and form the tart
Fold the 2” crust border up and over the filling, forming a pleated circle with the filling exposed in the middle.
Egg wash the crust
Brush the exposed crust with the lightly beaten egg.
1 large egg, lightly beaten
pastry brush
Bake the galette
Transfer the June Pan to the middle shelf of the June Oven. Bake the galette 30 minutes, until the filling is hot and the crust is golden brown. If desired, follow onscreen instructions to continue cooking.
Cool slightly and serve
Remove the June Pan from the June Oven and slide the galette directly onto a cooling rack, using the parchment to help pull the galette off the June Pan. Allow the galette to cool at least 5 minutes before serving. Slice the galette into wedges and serve hot or warm.