Savory Summer Tomato Galette

This BLT galette transforms the classic sandwich into a show-stopping savory pie perfect for entertaining. The buttery crust cradles juicy heirloom tomatoes and crispy bacon, topped with fresh arugula for that familiar BLT experience in an elevated form.

I first made this galette for a summer garden party and it disappeared within minutes. Now I find myself making it whenever I spot beautiful heirloom tomatoes at the farmers market, as their vibrant colors and sweet flavor really shine in this recipe.

Ingredients

• All purpose flour: forms the base of our buttery crust
• Cold unsalted butter: creates those perfect flaky layers
• Apple cider vinegar: ensures tenderness in the dough
• Heirloom tomatoes: bring sweet juicy flavor use the most colorful ones you can find
• Bacon: adds that essential smoky richness look for thick cut for best results
• Arugula: provides the peppery freshness that balances the rich components
• Flaky salt: for finishing touches that elevate the flavors exponentially

Step-by-Step Instructions

Make the dough:

Begin by whisking flour and salt in a large bowl then work in cold cubed butter with your fingertips until pieces are pea sized. If butter softens too much during this process pop the bowl in the fridge for 5 minutes to firm up again. This careful temperature control ensures a flaky result.

Create the shaggy dough:

Add apple cider vinegar and ice water working with a fork until the mixture forms a shaggy mass. Gently knead just until it comes together then shape into a disk. Wrap tightly in plastic and refrigerate at least 2 hours or overnight. This resting period allows the gluten to relax and the moisture to distribute evenly.

Prepare the tomatoes:

Salt tomato slices generously and place on paper towels to drain. This crucial step prevents excess moisture from making your crust soggy. Let them sit while you cook the bacon extracting as much liquid as possible.

Cook the bacon:

Render bacon in a skillet until perfectly crisp about 8 to 10 minutes. Transfer to paper towels to drain excess fat then break into bite sized pieces once cool enough to handle. The varied texture of the bacon pieces adds interest to each bite.

Roll and assemble:

On parchment paper roll the chilled dough into a 14 inch circle about an eighth inch thick. Arrange tomato slices and bacon pieces leaving a border around the edge. Fold dough over filling in a pleated pattern brushing with egg wash and seasoning with salt and pepper.

Bake to golden perfection:

Bake until the crust is deeply golden and completely cooked through about 50 to 60 minutes. The long bake time ensures the bottom crust is fully cooked and not soggy. Let cool slightly before finishing.

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Making this galette reminds me of summer dinners on our patio with friends lingering long after sunset. The moment when I add the fresh arugula on top of the warm galette and the leaves just barely wilt from the residual heat is pure culinary magic.

Make Ahead Options

This galette works beautifully as a make ahead dish. You can prepare the dough up to 3 days in advance and keep it refrigerated. For even more convenience roll out the dough assemble the galette and freeze unbaked for up to a month. When ready to serve bake directly from frozen adding about 15 minutes to the baking time.

Variations To Try

For a vegetarian version replace bacon with roasted mushrooms tossed in smoked paprika for that umami element. A Mediterranean twist works wonderfully with goat cheese basil and a drizzle of balsamic glaze after baking. During cooler months try using caramelized onions and butternut squash with sage for a seasonal adaptation.

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Serving Suggestions

This galette makes a stunning centerpiece for a brunch alongside a simple green salad. For dinner pair it with a chilled soup like gazpacho in summer or a warm bean soup in cooler weather. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully without overwhelming them.

The Origins Of Galettes

Galettes originated in French cuisine as rustic free form tarts. Unlike their more structured cousins the galettes embrace imperfection and celebrate the beauty of handmade pastry. Their casual presentation belies the sophisticated flavors they can deliver making them perfect for both everyday meals and special occasions.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes! The dough can be made up to 3 days in advance and kept tightly wrapped in the refrigerator. You can also freeze the dough for up to 1 month - just thaw overnight in the refrigerator before using.

→ Why do I need to salt and drain the tomatoes?

This step is crucial to prevent a soggy galette crust. Tomatoes contain a lot of moisture, and salting them draws out excess water. Draining them on paper towels helps ensure your crust stays crisp rather than becoming waterlogged during baking.

→ Can I use store-bought dough instead?

Absolutely! While the homemade crust is recommended for best flavor, you can substitute refrigerated pie crust or frozen puff pastry to save time. If using puff pastry, thaw according to package directions before rolling out.

→ What other greens can I use instead of arugula?

While arugula provides a nice peppery contrast, you can substitute baby spinach, butter lettuce, watercress, or even a mix of tender herbs like basil, parsley and chives. Add the greens just before serving so they maintain their freshness.

→ How should I store leftovers?

Leftover galette can be stored in the refrigerator for up to 2 days. Remove the fresh arugula before storing and add new greens when serving. Reheat slices in a 325°F oven until warmed through to help maintain the crust's texture.

→ What type of tomatoes work best in this galette?

Heirloom tomatoes are ideal for their flavor and visual appeal, but any ripe, in-season tomatoes will work beautifully. For best results, choose firm but juicy tomatoes and slice them to an even thickness to ensure consistent cooking.