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This rustic BLT galette transforms the classic sandwich flavors into an elegant savory pie that's perfect for showcasing summer's juiciest heirloom tomatoes. The flaky, buttery crust cradles crispy bacon and sweet tomatoes, then gets topped with fresh arugula for that perfect BLT experience in every bite.
I first made this for a garden party last summer when my tomato plants were overflowing, and it disappeared faster than any other dish on the table. Now it's my go-to recipe whenever I want to elevate a casual gathering without spending hours in the kitchen.
Ingredients
- All purpose flour: Creates a tender foundation for our galette crust
- Unsalted butter: Provides rich flavor and flaky texture in the pastry when kept very cold
- Apple cider vinegar: Helps create an exceptionally flaky crust by inhibiting gluten formation
- Heirloom tomatoes: Offer superior flavor and beautiful color variations compared to regular varieties
- Bacon: Adds salty crispness that balances the sweetness of ripe tomatoes
- Arugula: Provides peppery freshness that cuts through the richness of the other ingredients
- Flaky salt: As a finishing touch elevates all the flavors and adds delightful textural contrast
Step-by-Step Instructions
- Make the Crust:
- Whisk flour and salt in a large bowl before adding cold cubed butter. Work the butter in with your fingertips until you have pea-sized pieces. The key is keeping everything cold so the butter stays in distinct pieces rather than melting into the flour. These butter pockets will create the flaky layers we want. Add ice water and vinegar just until a shaggy dough forms, then chill for at least two hours to relax the gluten.
- Prepare the Tomatoes:
- Slice tomatoes about quarter inch thick and salt them generously. Let them rest on paper towels while you prepare other components. This crucial step draws out excess moisture that would otherwise make your crust soggy. Better to have that moisture on the paper towels than in your beautiful galette.
- Cook the Bacon:
- Render bacon in a skillet over medium heat until perfectly crisp, about 8 to 10 minutes. The even cooking ensures each piece will provide that satisfying crunch against the tender crust and juicy tomatoes. Drain on paper towels to remove excess fat.
- Assemble the Galette:
- Roll the chilled dough into a 14 inch circle on parchment paper. The parchment makes transferring to a baking sheet effortless. Arrange tomato slices and bacon pieces in an artful pattern leaving a border. Fold the edges up and over the filling creating a rustic edge. The charm of a galette is in its imperfection so do not worry about making it too neat.
- Bake to Golden Perfection:
- Brush the crust with egg wash for a beautiful shine and bake until deeply golden. The long baking time ensures the bottom crust cooks completely, preventing the dreaded soggy bottom. Allow to cool slightly before topping with fresh arugula and a drizzle of your best olive oil.
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Growing up, BLTs were my favorite sandwich, but this elevated version has become my favorite way to celebrate tomato season. I remember the first time I served this at a family gathering. My grandfather who claimed to dislike "fancy food" ate three slices and asked for the recipe.
Make Ahead Options
The dough can be prepared up to three days in advance and kept refrigerated, or frozen for up to a month. Simply thaw overnight in the refrigerator before rolling. You can also fully assemble the galette, up to the point of adding the arugula, and refrigerate for several hours before baking. This makes it perfect for entertaining when you want to prepare components ahead of time.
Perfect Substitutions
If heirloom tomatoes are unavailable, Roma or vine-ripened tomatoes work well when they are fully ripe. For a vegetarian version, replace the bacon with roasted mushrooms tossed with smoked paprika for that umami element. The crust can be swapped with store-bought pie dough or puff pastry when time is limited. Each substitution creates a slightly different but equally delicious final result.
Serving Suggestions
This galette makes a beautiful centerpiece for a summer brunch or light dinner. Serve it alongside a simple green salad dressed with lemon vinaigrette for a complete meal. For a more substantial dinner, pair with a chilled corn soup or roasted vegetable side. A glass of crisp white wine or rosé complements the flavors beautifully.
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Recipe FAQs
- → Can I use store-bought crust instead of making it from scratch?
Yes, you can absolutely use store-bought pie crust or frozen puff pastry to save time. While the homemade crust adds extra flavor and texture, a quality pre-made option will still yield delicious results.
- → Why do I need to salt and drain the tomatoes?
Salting and draining the tomato slices on paper towels removes excess moisture that would otherwise make your galette crust soggy. This step ensures a crisp, properly baked bottom crust.
- → Can I make the dough ahead of time?
Yes, the dough can be made up to 3 days in advance and kept refrigerated. You can also freeze it for up to a month - just thaw overnight in the refrigerator before rolling.
- → What can I substitute for arugula?
If arugula isn't available, try other leafy greens like baby spinach, frisée, or a spring mix. Traditional iceberg or romaine lettuce would also work well to maintain the classic BLT flavor profile.
- → What's the best way to serve this galette?
Serve the galette slightly warm rather than piping hot, which allows the flavors to develop. Add the arugula just before serving to keep it fresh and crisp. This dish works beautifully as a main course with a simple side salad or as an appetizer cut into smaller pieces.
- → Can I add cheese to this galette?
Absolutely! A layer of cheese would be a delicious addition. Consider spreading a thin layer of goat cheese or ricotta on the dough before adding tomatoes, or sprinkle grated gruyère or mozzarella over the tomatoes before baking.