Sometimes a recipe is almost too easy—a few ingredients come together so quickly that you even worry you missed something. Other times, it takes a little more elbow grease to create the illusion of effortlessness, like with this rustic yet elegant mushroom–bacon galette from prolific cookbook author and multiple James Beard Award winner Dorie Greenspan.
Greenspan starts by mixing up a simple shortcrust dough in a food processor, then kneads it together and rolls it out into a disk. Then, she renders some bacon and sautées mushrooms and leeks until soft. She finishes the filling with white wine, cream, Parmesan, and chopped walnuts before assembling the galette and baking it until deeply golden brown. Topped with some more grated Parm and a drizzle of fragrant olive oil, it’s a provincial but picturesque start to a refined dinner party. Get the recipe.
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Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
