Cranberry Bacon Galette

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 baking sheet, 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.
5. 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.