The last of my ginormous tomatoes were perfect for my BLT Galettes with Basil Mayo. As gardens go this year was a challenge. First, it was cool and rainy. Then it was hot and dry. Not a good scenario for gardening. All and all our garden was a minor success.One thing that grew amazingly well after the cool, wet start was our tomatoes. I kid you not they were the size of baseballs. Of course, they were all ready at once.
Some went in the freezer, some went to the neighbors, and some went into BLT Galettes with Basil Mayo.
Looking for tomato recipes on Pinterest, I came across a recipe from Molly Yeh. Now, if you are not familiar with Molly, she has a blog….of course, and she has a great show on The Food Network…..Girl Mets Farm. Molly is so cute, and Tim and I love her show!
Revamping her Everything Bagel Galettelettes recipe, I changed it up and made BLT Galettes with Basil Mayo. My large tomatoes were perfect for this recipe.
Who doesn’t love a BLT? Bacon makes everything taste delicious, and BLT’s are a summer mainstay if you grow tomatoes.
Bruschetta is one of my favorite things, and the flavors of this dish are reminiscent of that. Using pie crust and lettuce gives that BLT likeness I was going for.
Purchased pie dough works well for this recipe but feel free to make your own if you chose. This recipe makes 8 mini galettes, but you could just make 2 large ones and cut into wedges.
The rolled pie dough circles are topped with the goat cheese mixture, and then sliced tomatoes are added on top. My tomatoes were large enough; I only needed one slice, but small tomatoes may need a couple of slices. Be sure to leave enough room around the edges of your circle to fold them over.
Everything bagel topping gives the galettes a beautiful presentation. You can certainly make them without, but everything bagel seasoning is super easy to make and can also be purchased almost everywhere these days.
As the days turn to Autumn and the gardening season comes to a close use up those remaining tomatoes and make our BLT Galettes with Basil Mayo.Print
Adapted Molly Yeh Everything Bagel Galettelettes
1 1/2 pounds tomatoes, sliced
14–15 ounce package pie dough
Everything bagel seasoning
8 oz goat cheese
3 chopped green onions
1 egg yolk (reserve the egg white for egg wash)
1 tablespoon flour
pepper & salt to taste
8 slices cooked and crumbled applewood smoked bacon
*Basil Mayo Sauce (see recipe below)
Basil Mayo Sauce
1/2 cup Miracle Whip
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 tablespoon milk
2 tablespoons fresh chopped basil
Combine the first 4 ingredients and whisk until smooth. Stir in basil.
Preheat the oven to 400ºf.
Slice the tomatoes. Place sliced tomatoes on a paper towel and sprinkle with salt to let some moisture drain out of them.
Cook and crumble bacon; set aside.
Divide the pie dough into 8 balls. Roll out each ball into a circle that’s 6 to 7 inches in diameter.
Mix together goat cheese, green onions, egg yolk, flour, and pepper until mixture is smooth and combined.
Mix the reserved egg white and the one egg with a small amount of water to create an egg wash.
Brush the edge of the dough circles with egg wash.
Dividing the filling equally spread circles with the mixture (do not spread to the edges leave room to fold the dough over) and top with tomatoes and sprinkle with crumbled bacon.
Fold over the sides pleating the dough as you go.
Brush the outside edges with the egg wash and sprinkle with the everything bagel topping.
Bake galettes for 20 to 30 minutes, or until edges are golden brown.
To serve top galettes with shredded lettuce and drizzle with Basil Mayo.