Introduction: Ready for a Rustic, Savory Twist on a Classic?
Craving the iconic flavors of a BLT sandwich in a new, elegant form? This BLT Galette is your perfect dish! Featuring a flaky, buttery crust wrapped around juicy heirloom tomatoes, crispy bacon, and peppery arugula, this galette delivers the essence of a BLT with a rustic, freeform flair. The apple cider vinegar in the crust adds a subtle tang, making it ideal for brunches, dinners, or casual gatherings. Inspired by your love for savory, flavorful dishes like Shrimp Rolls with New England–Style Dressing and Charcuterie-Board Flatbread, this recipe is simple yet impressive, with a golden crust and vibrant toppings. Ready to bake a show-stopping galette? Let’s dive into this delicious recipe!
Overview: Why BLT Galette is a Must-Try
This BLT Galette transforms the classic bacon, lettuce, and tomato combo into a rustic, savory pastry. The buttery crust encases juicy tomatoes and crispy bacon, topped with fresh arugula for a peppery finish. What makes it special? It’s versatile, visually stunning, and combines the comfort of a BLT with the elegance of a galette, perfect for any occasion from casual lunches to dinner parties.
- Time Requirement: About 3 hours total (20 minutes prep, 2 hours chilling, 50–60 minutes baking).
- Difficulty Level: Moderate! Suitable for home bakers with basic skills.
- Why It’s Special: It’s a savory, rustic pastry with classic BLT flavors, perfect for brunches or entertaining.
This galette is a flavorful, crowd-pleasing treat that’s sure to impress. Let’s get baking!
Essential Ingredients
Here’s what you need to make this BLT Galette. Each ingredient adds to the flaky, savory, and fresh magic.
Crust
- All-Purpose Flour (2 cups): Forms the base of the flaky crust.
- Kosher Salt (1 tsp): Enhances crust flavor.
- Unsalted Butter (1½ sticks, 16 Tbsp, cold, cubed): Creates a rich, flaky texture.
- Apple Cider Vinegar (1 Tbsp): Adds subtle tang and tenderizes the dough.
- Ice Water (¼ cup): Binds the dough without warming the butter.
Filling and Assembly
- Heirloom Tomatoes (2 large, sliced ¼ inch thick): Provide juicy, vibrant flavor.
- Kosher Salt and Freshly Ground Black Pepper (to taste): Seasons the filling.
- Bacon (6 slices): Adds crispy, smoky flavor.
- Egg Wash (as needed): Gives the crust a golden shine.
- Arugula (3 cups): Adds peppery, fresh contrast.
- Extra-Virgin Olive Oil and Flaky Salt (to garnish): Enhances flavor and presentation.
Substitutions and Variations
- Flour: Swap with a 1:1 gluten-free flour blend for a gluten-free crust.
- Butter: Use vegan butter or shortening for a dairy-free crust.
- Apple Cider Vinegar: Substitute with white vinegar or lemon juice for similar tang.
- Tomatoes: Use regular tomatoes, cherry tomatoes (halved), or roasted red peppers for a twist.
- Bacon: Swap with turkey bacon, pancetta, or plant-based bacon for a vegetarian version.
- Arugula: Replace with spinach, watercress, or mixed greens for different flavor profiles.
- Add-Ins: Include ½ cup shredded cheddar, mozzarella, or a spread of mayo or Dijon mustard under the tomatoes for extra richness.
- Keto Version: Use a keto-friendly crust (almond flour-based) and reduce tomato quantity to lower carbs.
Step-by-Step Instructions
Making this BLT Galette is straightforward with a bit of patience for chilling and baking. Follow these steps for a perfect galette every time.
Step 1: Make the Crust
- In a large bowl, whisk together 2 cups all-purpose flour and 1 tsp kosher salt.
- Add 1½ sticks (16 Tbsp) cold, cubed unsalted butter. Use your fingertips to work the butter into the flour until pea-sized pieces form. Chill the bowl in the fridge for 5 minutes if the butter softens.
- Drizzle in 1 Tbsp apple cider vinegar and ¼ cup ice water, tossing with a fork to form a shaggy dough.
- Lightly knead until a dough ball forms, shape into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours.
Tip: Keep butter cold for a flaky crust; handle minimally to avoid overworking the dough.
Step 2: Prepare the Filling
- Slice 2 large heirloom tomatoes into ¼-inch slices, sprinkle liberally with kosher salt, and place on a paper-towel-lined plate to drain excess moisture.
- In a medium skillet over medium heat, cook 6 slices bacon until crisp, 8–10 minutes. Transfer to a paper-towel-lined plate to cool, then break into bite-sized pieces.
Tip: Drain tomatoes well to prevent a soggy crust; save bacon grease for another use if desired.
Step 3: Assemble the Galette
- Preheat the oven to 400°F (200°C).
- On a lightly floured sheet of parchment paper, roll out the chilled dough into a rough 14-inch circle, about ⅛ inch thick.
- Arrange the drained tomato slices and bacon pieces irregularly over the dough, leaving a 1½-inch border.
- Fold the dough edges up and over the filling, pleating as needed. Brush the crust with egg wash (1 egg beaten with 1 tsp water) and sprinkle with salt and pepper.
- Chill the assembled galette in the fridge for 10 minutes.
Tip: Roll dough evenly for consistent baking; chill before baking to maintain shape.
Step 4: Bake and Serve
- Transfer the galette (on parchment) to a baking sheet. Bake at 400°F for 50–60 minutes, until the crust is deeply golden and cooked through.
- Cool slightly on the baking sheet, then transfer to a cutting board or serving platter.
- Top with 3 cups arugula, drizzle with extra-virgin olive oil, and sprinkle with flaky salt.
- Slice and serve warm or at room temperature.
Tip: Let the galette cool slightly to set the crust; add arugula just before serving to keep it fresh.
Assembly: Building the Perfect BLT Galette
Making this BLT Galette is all about creating a rustic, flavorful pastry with classic BLT vibes. Here’s how to make it perfect:
- Craft a Flaky Crust: Keep butter cold and handle dough minimally for maximum flakiness.
- Drain Tomatoes: Remove excess moisture to ensure a crisp crust.
- Layer Thoughtfully: Arrange tomatoes and bacon for balanced flavor in every bite.
- Garnish Vibrantly: Top with arugula, olive oil, and flaky salt for freshness and elegance.
Presentation Tips:
- Serve on a wooden board or platter for a rustic, farm-to-table look.
- Pair with a light salad, chilled white wine, or sparkling water for a complete meal.
- Garnish with extra bacon crumbles or a sprinkle of parmesan for added flair.
Storage and Make-Ahead Tips
This galette is best enjoyed fresh but can be stored or prepped ahead. Here’s how to manage it:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 2 days; arugula may wilt, so store separately if possible.
- Freeze the baked galette (without arugula) for up to 1 month; wrap tightly in plastic wrap and foil.
- Reheating:
- Reheat in a 350°F oven for 10–15 minutes to restore crust crispiness.
- Avoid microwaving, as it softens the crust.
- Make-Ahead Tips:
- Prepare the dough up to 2 days ahead and refrigerate, or freeze for up to 1 month.
- Cook bacon and slice tomatoes a few hours ahead; store in the fridge.
- Assemble the galette (without arugula) up to 1 day ahead, refrigerate, and bake fresh.
Tip: Add arugula and garnishes just before serving to maintain freshness.
Recipe Variations
This BLT Galette is versatile, drawing on your love for savory, flavorful dishes like Midwestern-Style Beer Boiled Brats and Shrimp Rolls with New England–Style Dressing. Here are some fun ideas:
- Cheesy BLT Galette: Spread ¼ cup ricotta or sprinkle ½ cup shredded mozzarella under the tomatoes.
- Spicy BLT Galette: Add a pinch of red pepper flakes or drizzle with hot honey for a kick.
- Veggie BLT Galette: Replace bacon with roasted mushrooms or eggplant for a vegetarian version.
- Keto BLT Galette: Use an almond flour-based crust and reduce tomato quantity for lower carbs.
- Herb-Infused Galette: Add fresh basil, thyme, or oregano to the filling for extra herbaceous flavor.
Tip: Brush the tomatoes with garlic-infused olive oil or add a balsamic glaze drizzle for a gourmet twist.
Conclusion: A Rustic, Savory Treat to Love
BLT Galette is the perfect way to enjoy the classic flavors of a BLT sandwich in a rustic, elegant pastry. With its flaky crust, juicy tomatoes, crispy bacon, and peppery arugula, this galette is as delicious as it is impressive. Perfect for brunches, dinners, or entertaining, this dish is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every buttery, savory bite. What’s your favorite way to enjoy this BLT galette? Share your ideas in the comments and let us know how it turned out!
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BLT Galette
Description
Craving the iconic flavors of a BLT sandwich in a new, elegant form? This BLT Galette is your perfect dish! Featuring a flaky, buttery crust wrapped around juicy heirloom tomatoes, crispy bacon, and peppery arugula, this galette delivers the essence of a BLT with a rustic, freeform flair.
Ingredients
Crust
- All-Purpose Flour (2 cups): Forms the base of the flaky crust.
- Kosher Salt (1 tsp): Enhances crust flavor.
- Unsalted Butter (1½ sticks, 16 Tbsp, cold, cubed): Creates a rich, flaky texture.
- Apple Cider Vinegar (1 Tbsp): Adds subtle tang and tenderizes the dough.
- Ice Water (¼ cup): Binds the dough without warming the butter.
Filling and Assembly
- Heirloom Tomatoes (2 large, sliced ¼ inch thick): Provide juicy, vibrant flavor.
- Kosher Salt and Freshly Ground Black Pepper (to taste): Seasons the filling.
- Bacon (6 slices): Adds crispy, smoky flavor.
- Egg Wash (as needed): Gives the crust a golden shine.
- Arugula (3 cups): Adds peppery, fresh contrast.
- Extra-Virgin Olive Oil and Flaky Salt (to garnish): Enhances flavor and presentation.
Substitutions and Variations
- Flour: Swap with a 1:1 gluten-free flour blend for a gluten-free crust.
- Butter: Use vegan butter or shortening for a dairy-free crust.
- Apple Cider Vinegar: Substitute with white vinegar or lemon juice for similar tang.
- Tomatoes: Use regular tomatoes, cherry tomatoes (halved), or roasted red peppers for a twist.
- Bacon: Swap with turkey bacon, pancetta, or plant-based bacon for a vegetarian version.
- Arugula: Replace with spinach, watercress, or mixed greens for different flavor profiles.
- Add-Ins: Include ½ cup shredded cheddar, mozzarella, or a spread of mayo or Dijon mustard under the tomatoes for extra richness.
- Keto Version: Use a keto-friendly crust (almond flour-based) and reduce tomato quantity to lower carbs.
Instructions
Step 1: Make the Crust
- In a large bowl, whisk together 2 cups all-purpose flour and 1 tsp kosher salt.
- Add 1½ sticks (16 Tbsp) cold, cubed unsalted butter. Use your fingertips to work the butter into the flour until pea-sized pieces form. Chill the bowl in the fridge for 5 minutes if the butter softens.
- Drizzle in 1 Tbsp apple cider vinegar and ¼ cup ice water, tossing with a fork to form a shaggy dough.
- Lightly knead until a dough ball forms, shape into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours.
Tip: Keep butter cold for a flaky crust; handle minimally to avoid overworking the dough.
Step 2: Prepare the Filling
- Slice 2 large heirloom tomatoes into ¼-inch slices, sprinkle liberally with kosher salt, and place on a paper-towel-lined plate to drain excess moisture.
- In a medium skillet over medium heat, cook 6 slices bacon until crisp, 8–10 minutes. Transfer to a paper-towel-lined plate to cool, then break into bite-sized pieces.
Tip: Drain tomatoes well to prevent a soggy crust; save bacon grease for another use if desired.
Step 3: Assemble the Galette
- Preheat the oven to 400°F (200°C).
- On a lightly floured sheet of parchment paper, roll out the chilled dough into a rough 14-inch circle, about ⅛ inch thick.
- Arrange the drained tomato slices and bacon pieces irregularly over the dough, leaving a 1½-inch border.
- Fold the dough edges up and over the filling, pleating as needed. Brush the crust with egg wash (1 egg beaten with 1 tsp water) and sprinkle with salt and pepper.
- Chill the assembled galette in the fridge for 10 minutes.
Tip: Roll dough evenly for consistent baking; chill before baking to maintain shape.
Step 4: Bake and Serve
- Transfer the galette (on parchment) to a baking sheet. Bake at 400°F for 50–60 minutes, until the crust is deeply golden and cooked through.
- Cool slightly on the baking sheet, then transfer to a cutting board or serving platter.
- Top with 3 cups arugula, drizzle with extra-virgin olive oil, and sprinkle with flaky salt.
- Slice and serve warm or at room temperature.
Tip: Let the galette cool slightly to set the crust; add arugula just before serving to keep it fresh.
FAQs
1. Can I use store-bought dough?
Yes! Use store-bought pie dough or puff pastry; roll to ⅛ inch thick and follow assembly steps.
2. Is this recipe keto-friendly?
It can be! Use a keto-friendly almond flour crust and reduce tomatoes to keep carbs low.
3. Can I make it dairy-free?
Yes! Use vegan butter or shortening for the crust and omit egg wash (use olive oil instead).
4. Why is my crust soggy?
- Drain tomatoes thoroughly on paper towels to remove excess moisture.
- Ensure the oven is fully preheated to 400°F for a crisp crust.
- Bake on the lower oven rack for better bottom browning.
5. Can I make this ahead?
Yes! Prepare dough up to 2 days ahead or freeze for 1 month; assemble (without arugula) up to 1 day ahead and bake fresh.
6. How long does it last?
It lasts up to 2 days in the fridge; freeze (without arugula) for up to 1 month.
7. Can I use pre-cooked bacon?
Yes! Use pre-cooked bacon and crumble directly onto the galette to save time.
8. What’s the best way to serve it?
Serve warm or at room temperature with a side salad or wine, garnished with arugula, olive oil, and flaky salt for elegance.