Cherry Tomato, Ricotta, And Olive Galettes
Last updated 6/12/2012 1:13:19 AM. Recipe ID 41689. Report a problem with this recipe.
Title: Cherry tomato, ricotta, and olive galettes
Yield: 1 Servings
3 tb Olivada or other bottled
1/2 c Loosely packed fresh basil
-leaves; washed, spun dry,
-and cut crosswise into thin
1/4 c Ricotta
1/4 c Freshly grated Parmesan;
-(about 3/4 ounce)
2 Galette rounds; (recipe
1 pt Small vine-ripened red
-cherry tomatoes; larger
1/4 c Milk
3/4 Stick; (6 tablespoons)
-unsalted butter, melted and
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 400°F.
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
Preheat oven to 450°F.
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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