Tomato Cheese and Bacon Galette

Bacon Tomato and Cheese Galette

Cook's notes: A galette is a savory rustic tart with hand-folded edges. Tis the season for all things tomato. Omit the bacon for a vegetarian dish. A prepackaged pie crust can be substituted for a homemade crust.
Cooking Tip: Make sure all juices are drained from diced tomatoes

Ingredients:

• 1 traditional/regular pie crust rolled to a 10-12 inch circle (about the size of a dinner plate)
• 3 tablespoons fine dry bread crumbs mixed with 1/2 teaspoon Italian herbs (use a food processor for this step)
• 6 slices of bacon cooked and crumbled
• 1 cup tomatoes, diced
• Sea salt
• 1/3 cup mini sweet red/yellow/orange peppers, finely diced
• 3 tablespoons snipped basil leaves
• 1/4 cup shallots or sweet onions, diced
• 1 cup mixed cheeses (mozzerella and cheddar)  
• Grated Parmesan cheese
• Egg wash (whisk one egg with 1 teaspoon water)

Directions:

• Preheat oven to 425 degrees.
• Slice tomatoes and place on a paper towel. Sprinkle with sea salt and let sit 20 minutes.
• Line a baking sheet with parchment paper. 
• Cook bacon and drain grease reserving 1 tablespoon. Saute peppers and onions 2 minutes in bacon grease, add to paper towel lined plate.  
• In a bowl add diced tomatoes, cooked bacon, onions, peppers, and mixed cheeses.
• Roll crust out on a floured piece of wax paper to the size of a dinner plate. Transfer crust to parchment paper.
  
• Sprinkle with bread crumbs mixed with Italian herbs, leaving a 2 inch border. Place tomato mixture  in center leaving a 2 inch border. Fold crust over filling, pleating as necessary and leaving some filling exposed in the center. 
• Brush on egg wash over exposed crust. Grate Parmesan cheese over the crust. 
  
• Chill prepared galette on baking sheet 5 minutes in freezer.
• Bake 425 degrees for 10 minutes. Reduce temperature to 400 degrees and bake 18-20 minutes. Last 5 minutes of baking add in snipped basil leaves or add basil as a garnish when serving.
• Let galette cool slightly and cut with a serrated knife or pastry wheel.