Dorie was absolutely correct when she said even first-timers can make a perfect galette dough. This recipe came together so easily and when rolled out between two pieces of parchment paper, it was perfect. I chilled it for a few hours while I prepared the filling.
Using white mushrooms, and instead of leeks, I used a large Vidalia onion that I had on hand.
After cooking the bacon and draining it, I added oil to the pan and cooked the vegetables. The white wine and cream were added to finish the cooking process, and I removed it from the heat. I added the bacon, walnuts, parmesan cheese, with the thyme to the mix. It looked so good and the aroma was delightful.
After adding the mixture onto the dough and folding the edges, I was pretty pleased with the results. I usually have a bit of difficulty when it comes to working with pastry dough, but, as I said earlier, this dough was a snap to work with.
I had to add a few minutes to the baking time to give it a little more browning and after taking it from the oven I sprinkled the additional cheese on top.
Now that I know how easy it is to make galette dough, I’m looking forward to making a few more with fresh fruit for the summer.