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.