In a large mixing bowl, combine all-purpose flour, granulated sugar, salt, and fresh cracked black pepper. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in finely grated pecorino cheese, then drench with ice-cold vodka. Form into a disc, wrap in plastic, and chill for 1-2 hours.

Slice the heirloom tomatoes and sprinkle lightly with salt to draw out excess moisture. Allow to drain on paper towels for about 15-20 minutes. Bake hickory smoked bacon in the oven at 400°F for 15-20 minutes, or until crispy. Once cooked, chop bacon into bite-sized pieces.

Preheat your oven to 375°F. Roll the chilled dough into a large round disc about 12 inches in diameter. Layer the bottom with remaining pecorino cheese, scatter chopped bacon, and neatly arrange sliced heirloom tomatoes within a 2-inch border. Fold edges over to create a rustic crust. Chill for another 15-20 minutes.

Brush the crust edges with an egg wash for a golden finish. Bake at 375°F for 40-45 minutes, until golden brown and flaky, and tomatoes are bubbly. Monitor closely during the last few minutes.

Remove the galette from the oven and drizzle with olive oil. Top with micro arugula. Slice into wedges, serve warm, and enjoy with your favorite summer salad.