Page 336 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Preheat the oven to 375°F (190°C) and line a baking sheet with
parchment. Roll out the dough into a 6-by-16-inch (15-by-40.5-cm)

rectangle. Dock the dough and transfer it to the prepared baking
sheet. Refrigerate it for 20 minutes.
2
. In a large skillet, render the bacon pieces until they are brown and

slightly crispy. With a slotted spoon, transfer them to a plate lined
with a paper towel. In the same skillet, melt the butter with the
leftover bacon fat and sauté the onion and garlic until the pieces
are soft and slightly golden. Set the pan aside to cool.

3
. Take a very sharp paring knife and gently score a line ½ inch (12
mm) from the edge of the rectangle, all around. Don’t cut all the
way through, but just enough that you can easily fold the edges of
the dough up to create walls. Pinch the edges of the dough to keep

the walls up.