BLT Galette

INGREDIENTS
4 sticks of unsalted butter
3 tablespoons cider vinegar
5 cups unbleached all-purpose flour
2 tablespoons sugar
1 tablespoon salt
1 tablespoon pepper
2 cups grated parmesan cheese
1 pound of bacon
10 heirloom tomatoes
1 cup cherry tomatoes
Cooking spray
3 eggs
5 tablespoons olive oil
1 cup micro greens

PREPARE THE DOUGH THE DAY BEFORE
Cut 4 sticks of unsalted butter in quarters and put in the freezer to cool for 15 minutes.
Combine 2 cups water, 3 tablespoons cider vinegar and ½ cup ice and put in the refrigerator or freezer to keep cool for 15 minutes.
Put your pastry blender and mixing bowl in the refrigerator or freezer to cool also.

In a large mixing bowl, whisk:
5 cups unbleached all-purpose flour
2 tablespoons
1 tablespoon salt
1 tablespoon pepper

Then add 4 sticks of cold unsalted butter in quarters.
Cut the butter into the flour with a pastry blender until butter is in smaller pea sized chunks.
This will take about five minutes.

Add 1 cup of the grated parmesan cheese and mix for a few seconds with the pastry blender.
Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix with a fork.
Add more of the ice water mixture, 2 tablespoons at a time, using a bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
Don’t over work the dough.   It needs just enough time to turn into a dough form.
Shape the dough into 4 flat discs, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month

PREPARATION THE DAY OF
Fry 1 pound of bacon and cut into bite sized pieces when cooled.
Tip:  Keep the bacon fat in the freezer for recipes in the future.

PREPARE THE TOMATOES
Slice 10 heirloom tomatoes and 1 cup cherry tomatoes into 1/8 inch slices
Add a layer of paper towels on 3 to 4 baking sheets
Sprinkle salt on the paper towels
Add the sliced tomatoes on top of the salted paper towels
Sprinkle the tomatoes with salt and cover with another layer of paper towels.
This will help reduce the water content of the tomatoes.

PREPARE THE GALETTE
On a lightly floured surface roll out the chilled dough into (4) 14-inch rounds about 1/8 inch thick.
Place a large pizza pan on top of the dough and use as a profile to cut out a circle with a sharp knife.
Remove the large pizza pan and fold the dough in quarters so you can move it to a 10 inch pizza pan.
Spray a 10 inch pizza pan with Pam butter cooking spray and sprinkle with flour.
Transfer the dough to the 10 inch pizza pan and unfold.
Sprinkle 2 tablespoons of parmesan cheese and bacon on each round.
Leave a 3 inch border all of the way around.
Arrange the tomatoes on top and top with remaining bacon.
Fold the edge over the tomatoes making sure to pleat the dough as you go.
Put in the refrigerator for 15 minutes.
Preheat the oven to 375°.
Remove the galette from the refrigerator.
Whisk 3 eggs and brush over dough.
Bake for 40-45 minutes, rotating 20 minutes in.
Remove from the oven and brush the galette with olive oil.
Top with micro arugula or other micro greens before serving.