Cook the Book Fridays: Mushroom-bacon galette from Everyday Dorie

Dorie Greenspan Mushroom Bacon Galette from Everyday Dorie on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and it’s a beauty – a tart dough made into a galette filled with leeks, mushrooms and bacon. I mean – how do you go wrong there?

A galette is just a free form single layer pie/ tart and they were my entry point into feeling confident with pastry. Because they are meant to be rustic looking, you don’t have to worry about perfecting your pie-crust crimping – they really are the least stressful pastry item ever!

The filling has a typical Dorie “surprise” (in Everyday Dorie, she always likes to include an ingredient that will have people thinking “what’s that flavour/ texture?”) in that it includes walnuts for some crunch. The flavours really are perfect and the dish works well warm or even at room temperature. The pastry stands up to being reheated in the microwave also (bonus excellent leftover lunches!). Though I often make galettes with all sorts of sweet or savoury fillings, I’ll remember this combination of ingredients – it’s a winner!

Cook the Book Fridays Dorie Greenspan Mushroom Bacon Galette from Everyday Dorie on


Get the recipe for Dorie Greenspan’s Mushroom Bacon Galette on page 51 of Everyday Dorie or here.

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Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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6 thoughts on “Cook the Book Fridays: Mushroom-bacon galette from Everyday Dorie”

  1. Now this was interesting. As Mardi knows, I’m not usually a walnut fan (unless in the form of an aperitif or digestif from the Dordogne, but that’s another story…) – but here, I really liked their addition. A textural layer and the nuttiness works with the mushrooms.

    This was paired with an oddity: a Franc Blanc. It’s a white wine (made in Niagara Lakeshore VQA, Ontario) made from Cabernet Franc (black) grapes. Not an amber wine – a white wine. A nice pairing. 🙂

  2. Mardi,

    This looks lovely and I will definitely work it into my repertoire. I am still pastry impaired and perhaps this will solve that problem.

    Make sure you don’t miss “Oven Charred Tomato Stuffed Peppers” on page 39.It has become my ‘go to” first course at dinner parties. Not only is it delicious (don’t forget to top it with the Ricotta Spoonable on page 39), it is also visually divine. Have a wonderful summer in Nerac.

  3. This was really good, and since I actually made it awhile ago, I am making one for this weekend for some guests. Just read the above comment, I also made the Ricotta Spoonable and it is delish. I love the coloring on your galette, it all looks so rustic.


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