Come summertime, we can’t get enough B, L or T. Put it in pasta salad, make it a taco, class it up with salmon—the combination of bacon, lettuce and tomato simply can’t be topped. That said, this BLT galette needs little explanation: It’s a savory pie that showcases the season’s best produce (namely, gorgeous heirloom tomatoes) and transforms our favorite sandwich into a crowd-pleasing, entertainment-worthy entrée.
We highly recommend going the extra mile and making the included homemade crust, but we also understand you’d rather be lounging by the pool…so feel free to shortcut with store-bought or swap in a frozen puff pastry to save time.
2 cups all-purpose flour
1 teaspoon kosher salt
1½ sticks (16 tablespoons) unsalted butter, cold, cubed
1 tablespoon apple cider vinegar
Filling and Assembly
2 large heirloom tomatoes, sliced ¼ inch thick
Kosher salt and freshly ground black pepper
6 slices bacon
Egg wash, as needed
3 cups arugula
Extra-virgin olive oil and flaky salt, to garnish
1. Make the Crust: In a large bowl, whisk together the flour and salt. Toss in the butter and use your fingertips to work it into the flour mixture until the pieces are about the size of peas. (If the butter seems too soft at any point, place the bowl in the fridge for about 5 minutes.)
2. Drizzle in the apple cider vinegar and ¼ cup ice water, using a fork to toss the liquid with the dry ingredients forming a shaggy dough. Lightly knead until a dough ball forms, then form into a disk, wrap tightly in plastic wrap and chill for at least 2 hours.
3. Assemble the Galette: Preheat the oven to 400°F. Sprinkle the tomato slices liberally with salt, then transfer to a paper-towel-lined plate so some of the moisture can drain while you cook the bacon. (This will help prevent a soggy crust.)
4. In a medium skillet, add the bacon and render over medium heat until crisp, 8 to 10 minutes. Transfer to another paper-towel-lined plate to cool slightly before breaking into bite-size pieces.
5. On a lightly floured sheet of parchment paper, roll out the dough into a rough circle about 14 inches in diameter and ⅛ inch thick. Arrange the tomato slices and bacon pieces irregularly on the dough, leaving about a 1½ inch border. Bring the edges of the dough up and over the filling; brush with egg wash and sprinkle with salt and pepper. Chill for 10 minutes.
6. Bake the galette until the crust is deeply golden and cooked through, 50 to 60 minutes. Cool slightly on the baking sheet. Transfer to a cutting board or serving platter, top with the arugula, drizzle with olive oil and garnish with flaky salt before slicing and serving.