Pork, Mushroom and Arugula Galette Rate this article: 4.5 4562 Print Yield:Serves 6 Prep Time: 15 minutes Cooking Time: 20 minutes Ingredients: 1 cup (250 mL) diced cooked peameal bacon from Ontario 1 tsp (5 mL) margarine 1 cup (250 mL) diced onion 2 cups (500 mL) sliced mushrooms 1/2 tsp (2 mL) dried thyme leaves 1/2 tsp (2 mL) dried rosemary leaves 1 clove garlic 1 tsp (5 mL) low-sodium soy sauce 1/2 cup (125 mL) 2% cottage cheese 2 eggs, beaten 7 oz (200 g) pizza dough 1/2 cup (125 mL) baby arugula Cooking Instructions: Preheat the oven to 425°F (218°C). Heat margarine in a medium saucepan over medium-high heat. Stir in onion and cook for 5 minutes. Stir in mushrooms, rosemary, thyme, garlic, and soy sauce and cook for an additional 5 minutes or until liquid has evaporated and the mushrooms and onions are well browned. In a medium bowl, stir together the mushroom mixture, peameal bacon, cottage cheese and 1 egg. Roll out the pizza dough and cut into a 10-inch round on a parchment lined baking tray. Spoon the pork-mushroom filling into the center of the dough and fold up the sides. Brush the exposed dough with the remaining egg. Bake for 20 minutes or until the crust is golden brown. Let the Galette rest for 5 minutes before serving. Sprinkle baby arugula on top to garnish, cut into 6 slices and enjoy. Apple Cider and Mustard Pork Rib Roast Italian Sausage Slider Tags: Pork Recipes Bacon Recipes Dinner Recipes Quick Meals (30 minutes or Less) Oven Recipes Lunch Recipes Pork and Mushroom Arugula Galette