Cranberry Bacon Galette

Name: Cranberry Bacon Galette
Ingredients: 1 carton (8 ounces) mascarpone cheese; 1 tablespoon orange marmalade; 1 tablespoon jellied cranberry sauce; 2 tablespoons sugar; 1 cup chopped red onion; 1 cup dried cranberries; 3/4 cup chopped fresh mushrooms; 1 tablespoon olive oil; 1/2 teaspoon lemon-pepper seasoning; 1/4 teaspoon salt; 1/4 teaspoon smoked paprika; 3 tablespoons cranberry-tangerine juice; 1 sheet frozen puff pastry, thawed; 5 cooked bacon strips, crumbled; 1/4 cup minced fresh basil

15 ingredients

6 steps

Ingredients

1 carton (8 ounces) mascarpone cheese
1 tablespoon orange marmalade
1 tablespoon jellied cranberry sauce
2 tablespoons sugar
1 cup chopped red onion
1 cup dried cranberries
3/4 cup chopped fresh mushrooms
1 tablespoon olive oil
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/4 teaspoon smoked paprika
3 tablespoons cranberry-tangerine juice
1 sheet frozen puff pastry, thawed
5 cooked bacon strips, crumbled
1/4 cup minced fresh basil

Directions

1

Preheat oven to 400°. For topping, in a small bowl, combine cheese, marmalade and cranberry sauce. Refrigerate until serving.
2

In a large skillet, cook sugar over medium-high heat 1-2 minutes or until it just begins to melt. Add onion; cook and stir 2 minutes longer.
3

Stir in cranberries, mushrooms, oil, lemon pepper, salt and paprika; cook and stir 2 minutes. Reduce heat. Stir in juice; cook and stir until mushrooms are tender, about 4 minutes.
4

On a parchment paper-lined
5

, unfold puff pastry sheet and form a 10-in. square, using a rolling pin if necessary. With a ruler, cut a 10x2-in. rectangle with a long sharp knife or pastry wheel. From the 10x2-in. strip, cut two 10x1/2-in. strips and two 7x1/2-in. strips. Remove and discard trimmings. Prick the remaining 10x8-in. pastry base all over with a fork. Brush water 1/2 in. around edges of pastry base. Place the 10x1/2-in. and 7x1/2-in. strips along edges to form sides. Press lightly.
6

Spread cranberry mixture to edges; sprinkle with bacon. Bake 18-22 minutes or until pastry is golden brown. Cool 10 minutes. Sprinkle with basil. Serve warm with topping.