Author Notes: I make this in individual portions for picnic food that I can eat with my hands. - apartmentcooker - erinmcdowell
Food52 Review: 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
- 1 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 8 tablespoons cold butter, cubed
- 3 tablespoons ice water, or more as needed
- 5 strips bacon, diced
- 1 onion, thinly sliced
- 1 cup goat cheese, crumbled
- 1 large heirloom tomato, thinly sliced
- salt and freshly ground pepper
- egg wash, as needed
- 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.
- Add the water gradually and continue to process until it forms a smooth dough. Wrap in plastic wrap, and refrigerate until chilled.
- 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.
- 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.
- 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.
- 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.