PREPARE THE DOUGH

1. Whisk the flour, sugar, salt and black pepper in a mixing bowl with high sides.
2. Blend the cold butter cubes into the dry ingredients using a food processor, pastry blender or the butter knife method. Stop mixing when the texture of the flour changes from silky to mealy; this shouldn't take long. Sprinkle in 1/4 cup of the grated pecorino cheese and mix until just incorporated. Don’t worry if a few larger chunks of butter remain, this gives the crust its flaky texture.
3. Drizzle the vodka into the flour mixture while gently pulsing in food processor or mixing with a fork or dough blender until fully incorporated. Check the hydration of the dough between each addition of water by gathering a small fistful; if it holds together, it’s ready. If the dough is still too dry, slowly add the water; 1 tablespoon at a time, testing the dough by pinching it occasionally.
4. Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.
5. Form the dough into a disk and wrap in plastic. Chill for at least 1-2 hours before rolling and forming.

PREPARE THE FILLING

1. Double line a baking sheet with two layers of paper towels. Thinly slice the heirloom tomatoes into 1/8" - 1/4" thick slices and place them on the lined baking sheet. Sprinkle with sea salt and cover with another layer of paper towels. This process will help pull the moisture out of the tomatoes and prevents a soggy galette. Set aside.
2. Preheat the oven to 400°. Line a baking sheet with tin foil and place the bacon strips on the sheet. Sprinkle with brown sugar and gently rub into the bacon on both sides. Bake for 15-20 minutes until the bacon is fully cooked, crisp and caramelized. Place the bacon on a paper towel lined baking sheet to soak up the grease and then transfer to a parchment lined sheet to cool. Once cool cut the bacon into bite sized pieces.

ASSEMBLE THE GALETTE

1. On a lightly floured surface roll out the chilled dough into a 12-14" round, 1/8" thick.
2. Sprinkle with remaining 2 tablespoons of pecorino and half of the chopped bacon, leaving a 2-3" border all of the way around. Arrange the thinly sliced tomatoes on top of cheese and bacon and top with remaining bacon chunks.
3. Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2 inch intervals as you fold. It should pleat around 8 times as you work your way around.
4. Chill the galette for 15-20 minutes before baking and preheat oven to 375°. Whisk the egg and lightly brush the mixture over dough just before baking.
5. Bake for 40-45 minutes, rotating the pan halfway through until the crust is a deep golden brown and your kitchen smells like heaven.
6. While the galette is still warm gently brush the browned crust with olive oil and repeat. Top with micro arugula just before serving and slice into 6 wedges.
7. Eat the galette outside and enjoy the wonderment of summertime.