Name: Easy Vegetable Galette
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1 (9 inch)refrigerated pie shell; 3 1/2 cups frozen mixed vegetables, thawed and drained; 2 slices bacon; 1/2 cup finely chopped onion; 1 Tablespoon all-purpose flour; 1 cup heavy cream; 1 5.2-ounce package Boursin, Garlic and Fine Herbs flavor Gournay cheese; Salt and freshly ground black pepper, to taste; 1 egg, beaten with 1 teaspoon water

Ingredients

6 serv.

1 (9 inch)refrigerated pie shell
3 1/2 cups frozen mixed vegetables, thawed and drained
2 slices bacon
1/2 cup finely chopped onion
1 Tablespoon all-purpose flour
1 cup heavy cream
1 5.2-ounce package Boursin, Garlic and Fine Herbs flavor Gournay cheese
Salt and freshly ground black pepper, to taste
1 egg, beaten with 1 teaspoon water

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C) and line a sheet pan or cookie sheet with parchment paper. Unroll pie dough on the prepared pan.
2 Heat vegetables in a microwave-safe bowl, with no added water, until warm, about 3 minutes. Line a platter with paper towels, and pour vegetables on the paper towels to drain thoroughly.
3 Slice bacon crosswise into 1/4-inch strips, or lardons. Place lardons in a nonstick skillet and cook over medium heat until brown and crispy, 3 to 5 minutes. Line a plate with paper towels; remove lardons to the plate to drain; set aside. Leave bacon fat in the skillet.
4 Add onion to the same skillet, and cook until softened, 3 to 5 minutes. Sprinkle flour over all, and stir 1 to 2 minutes, making sure all the flour is moistened by the bacon fat. Gradually stir in cream, stirring constantly, until bubbly, 3 to 5 minutes.
5 Crumble Boursin into sauce and stir until melted, 1 to 2 minutes. Remove from heat and allow to cool, 3 to 5 minutes; sauce will be thick. Season with salt and pepper.
6 Stir drained vegetables into sauce until well mixed; pour onto pie crust and spread to within 2 inches of crust edges. Fold up the edge over the vegetables; dampen fingers to pinch dough into little pleats. Brush dough with egg wash.
7 Bake in the center of the preheated oven, until crust is golden brown, 35 to 40 minutes.
8 Remove from the oven; scatter lardons over the top. Cool on a wire rack for about 5 minutes. Cut into 6 pieces, and serve warm.