Cherry Tomato, Ricotta, And Olive Galettes
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Cherry Tomato, Ricotta, And Olive Galettes
  Cherries  
Last updated 6/12/2012 1:13:19 AM. Recipe ID 41689. Report a problem with this recipe.
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      Title: Cherry tomato, ricotta, and olive galettes
 Categories: None
      Yield: 1 Servings
 
      3 tb Olivada or other bottled
           -black-olive paste
    1/2 c  Loosely packed fresh basil
           -leaves; washed, spun dry,
           -and cut crosswise into thin
           -strips
    1/4 c  Ricotta
    1/4 c  Freshly grated Parmesan;
           -(about 3/4 ounce)
      2    Galette rounds; (recipe
           -follows), baked
      1 pt Small vine-ripened red
           -cherry tomatoes; larger
           -tomatoes halved

MMMMM-----------------------GALETTE ROUNDS----------------------------
    1/4 c  Milk
    3/4    Stick; (6 tablespoons)
           -unsalted butter, melted and
           -cooled
      3 lg Egg yolks
      1 lg Whole egg
      2 c  All-purpose flour
  1 3/4 ts Salt
      3 tb Chopped fresh chives
 
  Can be prepared in 45 minutes or less.
  
  Preheat oven to 400F.
  
  In a bowl stir together olive paste and basil. In another bowl stir
  together ricotta, Parmesan, and salt and pepper to taste. Spread olive
  mixture evenly onto galette rounds and spread cheese mixture over it.
  Cover cheese mixture with tomatoes and season with salt and pepper.
  Bake galettes on a baking sheet in middle of oven about 15 minutes.
  Transfer galettes to a rack and cool.
  
  Serve galettes, cut into wedges, at room temperature.
  
  GALETTE ROUNDS: In a bowl whisk together milk, butter, yolks, and
  whole egg. In another bowl whisk together flour, salt, and chives and
  stir into milk mixture until just combined.
  
  On a lightly floured surface with floured hands knead dough about 8
  times, or until just smooth. Wrap dough in plastic wrap and chill 1
  hour.
  
  Preheat oven to 450F.
  
  Divide dough into 4 pieces. On a lightly floured surface with a
  floured rolling pin roll out each piece into an 8-inch round.
  Transfer rounds to
  
  2 baking sheets and crimp edges decoratively. Chill dough 10 minutes
  and bake in middle and lower thirds of oven about 5 minutes, or until
  golden brown. Transfer galettes to racks and cool completely.
  Galettes may be made 1 day ahead and kept in a sealable plastic bag
  at room temperature. Makes 4 galette rounds.
  
  Makes 2 galettes, serving 2.
  
  Gourmet April 1996
  




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Recipe ID 41689 (Apr 03, 2005)

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