Tomato Mushroom And Bacon Galette Food

MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON

Steps:

• Preheat the oven to 400 degrees F.
• Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
• Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
• While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
• In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
• Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
• Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
• Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
• Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.

MUSHROOM, BACON & TOMATO FRENCH TOAST

Steps:

• Heat the grill to high. Grill the bacon for 5-6 mins, then set aside.
• Put the cherry tomatoes on a baking tray and grill for 5 mins. Mix with the tomato chutney and set aside.
• Fry the mushrooms in ½ tbsp olive oil for 5 mins and set aside.
• Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
• Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until both sides are golden. Top with the tomato mix, bacon and mushrooms.

TOMATO, MUSHROOM AND BACON GALETTE

Steps:

• Heat oven to 425 degrees F (220 degrees C).
• Cook and stir bacon in medium skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings from skillet.
• Add onions to reserved drippings; cook and stir 5 minutes or until crisp-tender. Stir in mushrooms and thyme; cook 5 minutes or until mushrooms are tender, stirring occasionally. Stir in flour, then 1/4 cup cheese; cook and stir 2 to 3 minutes or until cheese is melted. Add tomatoes and bacon; mix well. Cool 10 minutes.
• Unroll pie shell; place on parchment-covered baking sheet. Press gently to flatten; sprinkle with 1/2 cup cheese to within 2 inches of edge. Top with tomato mixture. Fold edge of pastry over filling, leaving centre uncovered. Brush pastry with egg.
• Bake 25 minutes or until pastry is golden brown. Top filling with remaining cheese; bake 5 minutes or until melted.