BLT Galette Heirloom Tomato (Printable Recipe)
Crisp bacon, vibrant heirloom tomatoes, and peppery arugula shine in a rustic, golden galette shell.
# Ingredients You'll Need:
→ Crust
01 -
60 milliliters cold water (add if needed)
02 -
1 tablespoon apple cider vinegar
03 -
170 grams unsalted butter, cut into cubes and kept cold
04 -
1 teaspoon kosher salt
05 -
240 grams regular flour
→ Filling and Assembly
06 -
flaky sea salt for finishing
07 -
a little extra-virgin olive oil to drizzle over the top
08 -
3 big handfuls arugula
09 -
1 beaten egg for brushing the dough
10 -
6 pieces bacon
11 -
ground black pepper, however much you like
12 -
kosher salt, to your taste
13 -
2 big heirloom tomatoes, sliced about 6 mm thick
# Steps to Follow:
01 -
Move the galette onto a big board or serving dish. Put the arugula on top, give it a splash of olive oil, and sprinkle that flaky salt. Slice it up and dig in.
02 -
Slide the parchment and galette onto your baking sheet. Toss it in the oven until the outside is a deep golden color and firm, about 50 to 60 minutes. Once done, let it cool on the sheet just a bit.
03 -
Flour up a piece of parchment, then roll the dough into a rough 35 cm circle that’s around 3 mm thick. Pile bacon chunks and tomato rounds in the center, keeping about 4 cm clear on the edges. Fold the sides of the dough up and over, making loose pleats. Brush with beaten egg, season with pepper and salt, and chill it for ten minutes.
04 -
Get your oven cranking at 200°C. Salt the tomato slices and let them rest on paper towels so they drop some liquid. For the bacon, cook it on medium in a pan so it turns nice and crisp in 8–10 minutes. Move to paper towels to cool off, then snap it into bits.
05 -
Pour in the cider vinegar and start adding cold water, tossing it in with a fork until it comes together but looks scruffy. Press the dough into a flat circle, wrap up tight in plastic, and let it chill in the fridge for two hours or more.
06 -
Mix the salt and flour in a big bowl. Drop in cold butter cubes, then use your hands to squish the butter into the flour until the whole thing has lumps about the size of peas, looking a bit like coarse crumbs. If the butter gets soft, just stick the bowl in the fridge to cool down.
# Extra Tips:
01 -
Let that dough get super cold for flaky layers. Dry off those juicy tomatoes, or you'll end up with a soggy mess.