Pickle & Bacon Galettes

Bite into the baked, savory goodness of a rustic pastry that's robust with flavor. Filled with a creamy Whole Milk Mozzarella sauce and topped with the perfect balance of Kosher Dill Pickles and Naturally Smoked Bacon, every bite brings a crisp, zesty taste. 



  1. Preheat oven to 400ºF.
  2. Using a small bowl or a 4" round cookie cutter, cut 4 circles out of the pie crust sheets. Roll out lightly until the circles are about 6 inches in diameter, then place each on a parchment-lined baking sheet.
  3. In a small saucepan, melt butter over medium-high heat and sauté garlic until fragrant. Whisk in flour until a paste is formed, then slowly whisk in milk until smooth. Reduce heat and stir until the sauce has a thick consistency, then mix half a cup of mozzarella until smooth. Remove from heat.
  4. Spread a light layer of sauce in the middle of each pie shell, leaving a 1-inch border for the galette crust. Top the sauce with the remaining cheese and a layer of pickle slices.
  5. Score the pie crust borders and brush with the beaten egg wash. Fold each section over a half-inch to form your crust. Brush tops of crust with remaining egg wash.
  6. Transfer galettes to the oven and bake for 20 minutes until the cheese is bubbling and the crust is golden brown.
  7. Meanwhile, cook bacon according to package directions. Once cool enough to handle, crumble the bacon pieces. Set aside.
  8. Once the galettes have been removed from the oven, sprinkle with bacon crumbles and garnish with fresh dill.

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