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Prep time
20 minutes
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Cook time
1 hour
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Serves
4
Author Notes
I make this in individual portions for picnic food that I can eat with my hands. - apartmentcooker —Erin Jeanne McDowell
Test Kitchen Notes
Now, I'm going to come clean right off the bat and say there was almost no way that I wasn't going to love these galettes. Apartmentcooker has taken three of my greatest weaknesses -- caramelized onions, chevre and bacon -- and wrapped them up in one of my favorite delivery vehicles, the savory galette. Sautéeing the onions in the rendered bacon fat gives them a thick smokey luxuriousness, in addition to their sticky sweetness. The chevre is mouth-coatingly creamy, the pastry dough flaky and buttery. And, thankfully the tomatoes, which soften and sweeten during baking, gives just enough of a little acidic kick to make you feel like these tarts are just splendidly indulgent, but not over-indulgent. Make sure you have a pretty big tomato so you have enough to distribute. If you are going to pack these as picnic food, I would suggest cooling them completely on a wire rack -- to keep them from getting steamed and soggy -- before you wrap them and transport them. - fiveandspice —fiveandspice
Ingredients
- Tart Crust
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1 1/4 cups
all purpose flour (150 g)
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1/2 teaspoon
salt (2 g)
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8 tablespoons
cold butter, cubed (113 g)
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3 tablespoons
ice water, or more as needed (15 g)
- Galette
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5
strips bacon, diced
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1
onion, thinly sliced (220 g)
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1 cup
goat cheese, crumbled (237 g)
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1
large heirloom tomato, thinly sliced
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salt and freshly ground pepper
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egg wash, as needed
Directions
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To make the crust, process the flour and salt in a food processor until combined. Add the butter and continue to process until the butter is pea-sized.
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Add the water gradually and continue to process until it forms a smooth dough. Wrap in plastic wrap, and refrigerate until chilled.
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In a saute pan, cook the bacon over highly heat until the fat renders. Add the onion and continue to cook until the onions caramelize and the bacon crisps. Set aside.
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Roll out the dough into a rectangle or several small circles about 1/4? thick. Sprinkle/spread half of the goat cheese over the base of the dough, leaving about 1/2? border around the outside. Top with the bacon and onion mixture, and top with tomato slices.
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Crumble remaining goat cheese on top, and season with pepper. Fold the edges over the middle, pressing lightly to seal. Brush the outer crust with egg wash.
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Bake in a 375 degree oven until the filling is bubbly and the crust is golden brown, about 15-20 minutes. Let cool slightly (or completely) before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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