Einkorn "BLT" Galette

Instructions

1. In a large mixing bowl whisk together the flour, sugar, and salt until evenly combined. Add the cold butter cubes and quickly toss to coat in the flour. Work the butter into the flour by flattening and rubbing it between your thumb and the tips of your first two fingers until all the butter is in small, flat, cornflake-like pieces. (Work as fast as you can, as the colder the butter stays, the flakier your pie dough will be.)
2. Mix the apple cider vinegar into the ice water. Begin adding the water, starting with a scant ¼ cup, into the dough by gently tossing and stirring with your hands or a fork, taking care not to knead or squeeze the dough too much. Continue adding water a few tablespoons at a time until the dough barely comes together in a shaggy mess (it’s okay if it still looks a tiny bit dry, as adding enough water to make a fully cohesive dough will make for a tough crust).
3. Transfer the shaggy dough to a clean work surface and flatten it to about ½” thick with the palm of your hand. Fold the dough in half over itself from top to bottom, then again from side to side, making four layers of dough – a bench scraper or flat spatula works great for this. Flatten with your palm again and repeat the folding. The dough should just come together at this point, but still have small visible cracks. If needed, gently knead the dough a bit until it just holds together. Shape the dough into a disk that is about 1-inch tall, wrap it in plastic wrap, and place in the refrigerator for 30 minutes to 2 hours, to rest and allow the butter to firm up.
4. While the crust is resting, place a cooling rack on top of a baking sheet. Add the sliced tomatoes, thyme, and garlic to a medium mixing bowl with a few pinches of salt and gently stir to combine. Spread the tomatoes out evenly on top of the cooling rack, allowing the salt to pull extra moisture out of them and drip below.
5. Place a large frying pan on the stovetop over medium heat and add the bacon. Cook, stirring regularly, until the bacon is browned and crisp, about 8 to 10 minutes. Transfer the cooked bacon to a plate using a slotted spoon.
6. Pour all but 2 tablespoons of the bacon fat out of the pan, then add the kale. Cook, stirring occasionally, until the kale has started to wilt. Stir in the water, lemon juice and zest, and continue cooking until the kale is softened and most of the liquid has evaporated, about 4 to 6 minutes. Season to taste with salt, black pepper, and lemon, and set aside.
7. Preheat your oven to 400° F with a rack in the middle position. Lightly dust your work surface with flour and gently roll your chilled dough into a large circle, about ⅛-inch thick, adding more flour as needed to ensure it doesn’t stick. Transfer the round of dough to a baking sheet.
8. Evenly sprinkle a thin layer of grated Parmigiano Reggiano on the dough (about ½ cup, or a bit more), leaving a 1-inch border of uncovered dough around the outside. Top evenly with the kale, followed by half of the cooked bacon (reserving the rest for serving), making sure to leave the same border. Arrange the tomato slices on top of the kale and bacon in a slightly overlapping pattern, then sprinkle a bit more Parmigiano on top.
9. Fold the uncovered border of dough up and over the filling, overlapping it every 2 inches or so to create a pleats, working your way around the entire circle. This will create a 1 to 1 ½-inch crust all the way around the filling, with much of the filling left open. Transfer to the refrigerator and chill for at least 10 minutes or until the dough has firmed.
10. Remove from the refrigerator, brush the crust lightly with the beaten egg, and sprinkle with black pepper. Bake for 20 to 25 minutes or until the crust is lightly golden and beginning to set, then reduce the oven to 350° F and continue to bake until the crust is deep golden brown, including on the bottom, about another 20 to 25 minutes. (If the tomatoes and Parmigiano are getting too dark before the crust is fully cooked, lightly cover with aluminum foil while finishing. Transfer to a wire rack to cool slightly, then cut into wedges. Garnish with the remaining half of bacon, gently warmed if desired, and serve warm.

Tips:

• To make the best pie crust possible, it’s important to always keep it cold! Make sure you start with cold water and butter, and if at any point during the process (making the dough, rolling the dough or shaping the galette) it gets too warm and the butter begins to melt, just pop it back in the refrigerator to firm up for a few minutes before continuing!
• For even more flavor, try adding a bit of crushed red pepper to the kale when cooking, serving with a bit of thinly sliced basil for garnish – or both!