Parmesan BLT Galettes 10.000

Dixie D. Vereen for The Washington Post

Top Tomato 2015 Aug 18, 2015

Sometimes, limitations can produce an unexpectedly good outcome, as in this free-form, baked riff on a BLT. Faced with the 13-ingredient limit, Top Tomato finalist Austin Williams used mayonnaise in the crust, for flavor, and in the filling, where he otherwise would have used eggs and more dairy components. The results: better texture and more flavor.

Williams admits he's not a huge fan of tomatoes but says he and his wife, Courtney, did love using all colors of tomato seconds they found for $1 per pound at the 14th & U Farmers Market in the District.

Make Ahead: The tomatoes can be roasted a day or two in advance; refrigerate until ready to use. The dough can be refrigerated a day or two in advance. The galette is best served the same day it’s made.


Servings:
10 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-12 servings

Ingredients
  • 4 large tomatoes
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons coarse salt
  • 2 teaspoons freshly ground black pepper
  • 2 1/4 cups flour
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 1 cup regular or low-fat Duke’s mayonnaise
  • 1/2 to 3/4 cup ice water
  • 7 strips thick-cut hickory-smoked bacon
  • 1 tablespoon finely chopped rosemary
  • 1 1/2 cups arugula, for serving

Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Core the tomatoes, then cut them into 3/4-inch slices, transferring them to a mixing bowl as you work. Add the oil, 2 tablespoons of the balsamic vinegar and 1 teaspoon each of the salt and pepper; toss to coat evenly.

Arrange the slices in a single layer on the baking sheet; drizzle with the liquid left in the mixing bowl. Roast for 35 minutes, then cool. Drain the juices.

Meanwhile, combine the flour, 1/2 cup of the cheese, the remaining teaspoon of salt and all the butter in a food processor; pulse just enough to form a mixture that resembles a coarse meal. (The bits of butter should be no larger than peas.) Add 2 tablespoons of the mayonnaise and 1/2 teaspoon of the pepper, pulsing just to incorporate.

With the motor running, drizzle in 1/2 cup of the ice water; process to form a dough that comes together in a ball. If the mixture remains crumbly, add enough of the remaining water, as needed. The dough should not be sticky. Transfer to plastic wrap and shape into a disk; wrap and refrigerate for at least 30 minutes (and up to 2 days).

Line a plate with paper towels. Use kitchen shears to cut the bacon into small strips (lardons), placing them a medium skillet as you work. Cook for 15 to 20 minutes over medium-low heat, stirring as needed. Increase the heat to medium to finish browning and crisping the bacon, which should take 5 to 10 minutes. Use a slotted spoon to transfer the bacon to the paper-towel-lined plate to drain.

Position racks in the upper and lower thirds of the oven; preheat to 400 degrees. Lay two sheets of parchment paper on the work surface.

Divide the dough in half. Roll out each portion of dough on its own parchment paper to a round that's 11 inches across (about 1/4-inch thick). Transfer each one, on its paper, to its own baking sheet.

Whisk together the remaining cheese and the remaining mayonnaise in a medium bowl until well blended; spread half of the mixture on each dough round, leaving a 1-inch margin around the edges.

Arrange the roasted tomato slices in a circular pattern on each dough round, again leaving a 1-inch margin. Sprinkle with the crisped bacon pieces and the rosemary. Fold the dough in at the edges all around. Bake for 45 minutes or until the crust is well browned, rotating the baking sheets from top to bottom and front to back halfway through. Cool for 10 minutes.

Meanwhile, toss the arugula in a bowl with the remaining 2 tablespoons of balsamic vinegar and the remaining pepper. To serve, cut each galette into wedges, then top each wedge with the dressed greens. Serve warm.

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Recipe Source

From District resident Austin Williams.

Tested by Claudia Kilmer and Bonnie S. Benwick.

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