Cajun French: le béquine (lu bā-keen) – bacon
Most people enjoy a BLT sandwich and John is one of those. This recipe takes the BLT to a new height – BLT Galette. We use all the goodness of the BLT, then add pimento cheese and wrap it all in a crust. It is topped with lettuce and garlic aioli. As an entree this will serve four.
Mais C’est Bon!
Enjoy!!
Ingredients:
Pie crust – refrigerated
Breadcrumbs – about 1 tsp
4 -5 heirloom tomatoes, if using large 2-3 (can use regular tomatoes)
Red onion
Bacon – 8 oz
Lettuce – we use romaine, use what you like
4 oz mild cheddar or colby cheese (Block)
4 oz pepper jack cheese (Block)
2 oz jar chopped pimento
¼ cup sour cream
¾ cup mayonnaise
Creole mustard
Worcestershire sauce
Horseradish
2 cloves garlic
1 lemon
Cajunville seasoning
Crystal hot sauce
Hot paprika
Cayenne pepper
Salt
Black Pepper
Equipment:
Cutting board
Sharp knife
Measuring cups
Measuring spoons
Grater
Mise en Place dishes
Whisk
Spatula or large spoon for mixing
Tasting spoon
Spoon for sauce
Spatula or knife for spreading pimento cheese
2 medium mixing bowl
Skillet for cooking or bacon or you can mircowave bacon
Pizza pan
Large platter for weeping the tomatoes
Parchment paper
Paper towels
Plates and utensils
Mise en place:
Grate cheeses, 4 oz each, place in individual bowls
½ cup thinly sliced red onion
8 oz cooked bacon, chopped
2 oz drained chopped pimento
1-1 ½ cups lettuce chopped, shredded or sliced
1-2 cloves garlic, minced
1 Tbl lemon juice
Gather other ingredients
Directions:
Pimento Cheese:
4 oz Mild Cheddar or Colby Cheddar Cheese (Block)
4 oz pepper jack cheese (Block)
2 oz jar chopped pimento, drained
¼ cup sour cream
¼ cup mayonnaise
½ Tbl Creole mustard
½ tsp Worcestershire sauce
1 tsp horseradish
2-3 dashes Crystal hot sauce (about ½ tsp)
½ tsp hot paprika
⅛ tsp cayenne pepper
Dash of Salt
Combine all ingredients except cheeses and pimento.
Taste for seasoning and adjust if necessary (cheese will add salt).
Add pimento and combine.
Add cheddar cheese and combine.
Add pepper jack cheese and combine.
Taste for seasoning and adjust if necessary.
Aioli:
½ cup mayonnaise
1-2 cloves garlic, minced
1 Tbl lemon juice
Pinch of cayenne
Pinch of salt
Combine ingredients and mix well.
Galette:
Slice tomatoes in ¼” slices
Place tomato slices, single layer, on double layer of paper towels
Sprinkle ½ teaspoon salt over tomatoes
Let stand 15 minutes
Press paper towel on tomatoes to dry them
Turn tomatoes over and sprinkle with ½ teaspoon salt
Let stand 15 minutes
Press paper towel on tomatoes to dry them
Roll out crust on a pizza or baking pan lined with parchment paper
Sprinkle a thin layer of bread crumbs to 1”-1 ½” of edge
Spread 5-6 Tbl of pimento cheese on crust
Spread red onions over pimento cheese
Spread chopped bacon over red onions
Pat down onions and bacon
Place tomatoes beginning in the middle then shingle tomatoes in corkscrew pattern
Season tomatoes with Cajunville seasoning
Fold over crust (like you are pleating)
Bake at 375 (convection oven), 400 (conventional oven) for about 30 min or until crust is golden brown
Let sit for about 15 min
Spread lettuce on top
Season with salt and pepper (optional)
Drizzle with aioli
Serve
Enjoy!
