I make this in individual portions for picnic food that I can eat with my hands. - apartmentcooker —Erin 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
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.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.