BLT Galette Heirloom Tomato

This BLT galette is my go-to recipe whenever peak summer tomatoes hit the market and I find myself craving that unbeatable trio of bacon, lettuce, and tomato. Crisp, buttery pastry holds juicy heirloom slices and savory bacon bits, finished with peppery arugula for a fresh twist that lets every ingredient shine.

When I first laid out warm, flaking slices at a family barbecue, the platter disappeared in minutes and even my picky nephew came back for seconds. It tastes of summer and celebration at every bite.

Ingredients

• All-purpose flour: gives the crust structure and its signature flakiness look for unbleached flour to avoid a chalky bite
• Unsalted butter: adds rich flavor and makes the crust tender use good-quality cold butter for best results
• Kosher salt: seasons both the dough and toppings opt for flaky or coarse-quality salt for finishing
• Apple cider vinegar: helps tenderize the dough and gives a subtle tang choose raw or organic if possible
• Heirloom tomatoes: provide the sweet juicy star moment select the ripest tomatoes that feel heavy in your hand
• Bacon: packs in smoky salty richness thick-cut is best for texture and flavor
• Egg wash: lends a golden glossy finish to the baking crust
• Arugula: tops the galette with peppery greens try to source fresh baby leaves for mild flavor
• Extra-virgin olive oil: adds richness and brightness to the final dish use one you enjoy drizzling over salads
• Flaky salt: makes the flavors pop search for sea salt or Maldon for the best finish

Step-by-Step Instructions

Make the Crust:

Combine the flour and salt in a large bowl then add in cold cubed butter Use your fingertips to break up the butter into the flour until the texture is mostly pea-sized bits This step is key to building a flaky tender crust If the butter softens return the bowl to the fridge for a few minutes to chill it again

Hydrate and Form the Dough:

Drizzle apple cider vinegar and cold ice water over the flour mixture while tossing everything together with a fork Stop as soon as the dough just comes together and avoid overworking it Shape into a rough disk then wrap tightly and chill for at least two hours to allow the gluten to relax This helps your crust roll out easily and bake up tender

Prep the Tomatoes and Bacon:

Season tomato slices with salt on both sides and set them on paper towels so the salt draws out excess moisture This prevents a soggy galette base Meanwhile cook the bacon over medium heat in a skillet until deeply golden and crisp Place the pieces on paper towels to drain Cool slightly then roughly chop

Roll and Assemble:

Dust a large piece of parchment paper with flour Roll out the dough into a wide circle about one eighth inch thick Approximate size is fourteen inches across Scatter the tomatoes and bacon in an irregular pattern on the dough leaving a border of about an inch and a half for folding Do not overcrowd the filling Bring the edges up and loosely fold over the filling Brush the folded crust with egg wash and sprinkle with a little salt and pepper Chill the shaped galette in the fridge for ten minutes so the dough sets

Bake and Finish:

Place the galette in the oven on a lined baking sheet and bake at four hundred degrees Fahrenheit for fifty to sixty minutes until the crust is deeply golden and firm Cool on the baking sheet for a few minutes then transfer to a serving board Top with arugula while the galette is still slightly warm Drizzle with extra-virgin olive oil and a sprinkle of flaky salt Slice and serve

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You Must Know

• Packed with fresh vegetables which makes it lighter than many savory pies
• Perfect for making ahead and freezes beautifully before baking
• Customizable with seasonal greens or other cured meats

I always look forward to using my prettiest tomatoes from the garden in this dish because they not only taste incredible but bring a burst of color to the table I remember one summer afternoon when my daughter helped arrange the tomatoes and declared it the prettiest pie she ever made

Storage Tips

This galette holds up well either on the counter for a day covered loosely or in the fridge for two to three days Just wrap it in foil Once cooled you can freeze slices for up to a month Pop them straight from the freezer into a moderate oven to reheat

Ingredient Substitutions

If you only have regular tomatoes use them Just salt and drain them well before assembly Swap arugula for baby spinach or microgreens for a different but still fresh topping Turkey bacon or even smoked trout can stand in for traditional bacon if desired Gluten-free flour blends also work in the pastry with a touch more liquid

Serving Suggestions

Serve it warm or at room temperature as a main with a simple green salad Thick-cut potato chips or a handful of olives pair nicely For brunch serve with fruit salad or a cold soup I once brought slices to a summer picnic and paired them with lemonade and cookies for a complete meal

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Cultural Context

Galettes are traditional rustic pies from France typically free-form and open-faced This version draws inspiration from the American BLT sandwich showcasing cross-cultural creativity with classic home-cooked flavors

Recipe FAQs

→ How do I keep the crust flaky?

Use very cold butter and chill the dough thoroughly before rolling. Avoid overworking to ensure the crust stays tender and flaky once baked.

→ How do I prevent a soggy bottom?

Salt and drain the tomato slices well before assembling, and ensure the bacon is crisp. This keeps excess moisture out of the pastry.

→ Can I prepare the dough ahead of time?

Yes, the dough can be made a day in advance and kept tightly wrapped in the refrigerator until ready to use.

→ What tomatoes work best?

Heirloom tomatoes are ideal for their vibrant color and flavor, but any ripe, firm tomato will create delicious results.

→ Is the galette best served warm or at room temperature?

While the crust is crispiest warm, the flavors also shine at room temperature, making it perfect for entertaining.