Galette with zucchini and bacon

Ingredients:

Dough

• 1 and 3/4 cups of premium flour + extra for working with the dough
• 1 teaspoon of sugar
• 10 tbsp chilled unsalted butter, cut into 1cm cubes
• 1 teaspoon white wine vinegar

Biscuit

• 1 medium yellow zucchini (280 g), sliced ​​into 0.3 cm thick circles.
• 1 medium zucchini (280 g), sliced ​​into 0.3 cm thick rounds.
• 4 slices of bacon
• 1 small red onion, thinly sliced ​​and separated into rings
• 2 tablespoons extra-virgin olive oil
• 1 tbsp. grated mozzarella
• 3 tbsp. l. grated parmesan
• 1 egg, beaten
• Red wine vinegar for glazing

Preparation:

1. Dough:
   
   Combine the flour, sugar, and 1/2 teaspoon of salt in a food processor and pulse until evenly distributed. Add about a third of the chilled butter and pulse thoroughly until no visible pieces of butter remain (the mixture will turn slightly yellow). Add the remaining butter and pulse until the mixture resembles very coarse grains with pea-sized pieces of butter. Stir in the vinegar. Gradually add 2 tablespoons of ice water, pulse until the dough comes together.
2. Squeeze a small amount of dough in your hand; it should just hold its shape and be slightly crumbly. If it's still too dry, beat it again, adding up to 2 tablespoons of ice water. Turn the dough out onto a work surface and roll it out into a flat disk about 1 cm thick. Wrap tightly in plastic wrap. Refrigerate the dough to set, at least 1 hour or up to 2 days.
3. Position a rack in the lower third of the oven and preheat the oven to 200°C.
4. Biscuit:
   
   Combine the zucchini and squash in a bowl with 3/4 teaspoon of salt. Let sit for 15 minutes to release as much water as possible. Meanwhile, place the bacon slices in a large skillet. Place over medium heat and cook, turning occasionally, until some of the fat is released but not crispy, about 5 minutes. Transfer to a cutting board, let cool slightly, then cut into 1/2-inch pieces. Reserve the rendered fat in the skillet.
5. Pat the zucchini pieces dry; place in a large bowl along with the red onion rings and drizzle with olive oil, 0.5 teaspoon salt and a few grinds of black pepper.
6. Let the dough rest at room temperature for a few minutes until slightly softened. Roll out on a lightly floured work surface into a circle 12-13 inches in diameter and about 0.5 cm thick. Transfer to an ungreased baking sheet. Sprinkle with mozzarella and Parmesan, leaving a 1.5-inch border. Arrange the zucchini, squash, and onion in a fan-shaped pattern around the circle, then sprinkle with bacon. Fold the edges of the dough up, pleating to partially enclose the filling. Brush the edges of the dough with egg. Drizzle the filling with the rendered bacon fat.
7. Bake until golden brown and the filling is bubbling, 45-50 minutes. Brush the galette with a little vinegar while still warm and serve.