Cherry Tomato, Ricotta And Olive Galette

Course : Appetizers
Serves: 4
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=== galette dough ===
1/4 cup milk
6 tablespoons unsalted butter - -- (3/4 stick), melted, cooled
3 large egg yolks
1 large whol egg
2 cups all-purpose flour
1 3/4 teaspoons salt
3 tablespoons chopped fresh chives
=== toppings ===
6 tablespoons olivada or other bottled black-olive paste
1 cup fresh basil leaves (loosly packed), washed spun dry and cut crosswise into thin strips
1/2 cup ricotta
1/2 cup freshly-grated parmesan - -- (abt 1 1/2 oz)
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
2 pints small vine-ripened red cherry tomatoes -- larger tomatoes halved

Preparation / Directions:

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 450 degrees. 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. Preheat oven to 400 degrees. 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 baking sheet in middle of oven about 15 minutes. Transfer galettes to a rack and cool. Serve galettes, cut into wedges, at room temperature.

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