Call it Tart, call it Crostata, call it however you like it, I call it Yummy! The Meatlovers Galette is the lovechild of a buttery cheese sandwich and a flaky savory pie. NO eggs in the mix.
What is not to like? Oh, did I mention that it comes together in less than an hour and is not watery, hence the perfect finger food?
I cook it for brunch or as appetizer. Never disappoints.
Bacon Lattice top
- 1 poundbacon (Thick sliced, good quality)
Filling and Crust
- 4 ouncescheddar cheese (white, aged, shredded)
- 4 ouncesturkey breast (thinly sliced, about 6 slices)
- 1green onions (bunch)
- 1 packagepre made pie crust
- egg wash (from 1 egg yolk)
- 4 tablespoonssesame seeds
Plating ingredients per each person
- 1apple (sliced and soaked in pineapple juice)
- 2 tablespoonspomegranate (arils, cleaned)
Tools needed
- 1 Baking Tray
- 1 Silicone Sheet Silpat
Preparation
Create the bacon lattice top:
In a large baking sheet, create a lettuce by arranging 12 slices of bacon (6 horizontally and 6 vertically) very tight together.
Bake in top part of the oven for about 15 to 20 min, discarding the fat twice during baking.
You will notice that the ends of the bacon will curl up, it’s ok, you can trim the strips later.
Once semi cooked, leave the bacon to set and rest while you assemble the galette.
NOTE: the bacon needs to be at room temperature of will melt the crust.
Now, on a floured silicon baking mat, roll out the pie dough to a square of about 11 ” by 11″. It is ok if it doesn’t come out perfect. It’s semi Home Made!!!
Slide gently the mat inside a baking sheet and proceed with the filling.
Place the cheese first, distributing it over the pie surface and leaving about 2″ from the rim on each side of the dough.
Place the turkey or any sliced meat of choice over the cheese.
Trim the bacon with a knife, gently so you don’t break the pattern. The bacon lattice should fit over the cheese and ham.
Press well to make it “adhere” to the rest.
Using the matt to lift the crust, fold 1 to 2 inches of each side over the filling.
The finished result should be like a bacon “painting” framed by its crust.
Brush lightly with egg wash (only the crust) and sprinkle sesame sees all around the perimeter.
Place on the bottom part of the oven and bake about 15 to 20 minutes.
Using a spatula lift the crust and check the bottom, it should be golden. If so, transfer the galette to the top shelf and keep cooking another 7 to 10 minutes until the top crust is golden and the pie is puffy.
TIMES MIGHT VARY depending on the oven. Always check the galette every 10 minutes.
Wait 10 minutes before slicing the galette.
I like to serve the meatlovers galette with something refreshing and seasonal.
Pomegranate arils lightly salted and Apples are my favorite. A dollop of creme freche or guacamole could also be delicious.
Serve at once, or eat lightly warm.