To get the butter for the crust appropriately cold, I cube it and place it in the freezer for 5-10 minutes before making the dough. The great thing about this recipe is that the dough can be made several days in advance and refrigerated until ready to use.
For the crust:
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon sea salt
- 6 tablespoons cold unsalted butter (organic, if possible), cut into cubes
- About 1/4 cup ice water
For the galette:
- 2 slices organic bacon
- 3–4 local plum tomatoes, preferably in varying colors, cut widthwise into 1/3” slices
- 1 teaspoon extra virgin olive oil
- Sea salt + freshly ground black pepper
To make the crust:
- In a food processor fitted with the blade attachment, add both flours and sea salt and pulse to combine. Add butter and pulse 10-12 times, until butter turns into small pea-sized pieces BUT is not fully incorporated into the flour. With the motor running, slowly stream in ice water a tablespoon at a time, just until the dough forms into a ball against the side of the processor.
- Turn the dough out onto a floured surface and gently knead it once or twice to gather it into a disc – do not overwork the dough. Wrap the disc in plastic and refrigerate for at least 1 hour or up to several days.
To make the galette:
- Preheat oven to 400F and set a rack in the lowest third of the oven.
- Remove dough from the fridge and let it rest at room temperature for 5 minutes.
- Place a sheet of parchment on your counter and sprinkle with flour to prevent sticking. Place dough in the center of parchment and roll it out into a circle 12-14″ in diameter. Keep rolled out dough in the fridge while you prep the remaining ingredients.
- Place bacon on a skillet and cook over medium heat until some of the fat is rendered but the bacon is not yet crisp, about 4 minutes. When cool enough to handle, slice bacon into small pieces.
- Sprinkle some flour into the center of the dough and layer tomatoes on top, leaving a 1.5″ border. Scatter bacon atop tomatoes, drizzle with olive oil and season with generous pinches of salt and pepper. Gently fold over the dough border.
- Transfer galette along with the parchment paper onto a baking sheet. Bake for 35-45 minutes, until tomatoes are softened and crust is golden brown. Let galette cool for 5 minutes before slicing. Enjoy warm.