Bacon, Bleu Cheese & Apple Galette

Putting a little twist on weekend brunch, I whipped up these little free-form tarts using corn bread mix and granny smith apples. They were delicious! Ryan suggested adding a raspberry or apricot jam between the corn bread and the filling -- and I agree, this would be an excellent addition. We ending up eating this with a dollup of raspberry jam.

Bacon, Bleu Cheese & Apple Galette
Adapted from Better Homes & Gardens

6 slices bacon
1 8.5 oz. pkg. corn muffin mix
2/3 cup all purpose flour
1 tsp chili powder
1 egg, lightly beaten
1/4 milk
3 Granny Smith apples, cored and thinly sliced
1/3 cup bleu cheese crumbles
Raspberry or Apricot Jam (optional)
Fresh Thyme (optional)

1. Preheat oven to 400 degrees. In a skillet cook bacon until crisp. Drain; reserve 1 tbsp drippings. Chop bacon.
2. Meanwhile, in a bowl combine muffin mix, flour, chili powder, egg, and milk. Divide dough into four portions. Place two portrions each on a greased baking sheet and press to 6- to 7-inch circles. (Try to get it as thin as you can manage.)
3. Top each circle with thin layer of jam, followed by sliced apples, leaving 1-inch border. Fold edges around apple slices. Brush apples with reserved bacon drippings. Sprinkle with fresh thyme.
4. Bake 10 minutes. Top with bleu cheese and bacon; bake 5 to 7 minues more until edges are golden and bottom of crust is set.