Tuesday, September 21, 2010

Cherry Tomato, Ricotta and Olive Galettes


Cherry Tomato, Ricotta and Olive Galettes
Use up the last of the good summer tomatoes and your basil!! This recipe came last summer in my farmhouse delivery box and I didn't get around to making it until this summer. It's a great lunch or appetizer.

3 tablespoons olive tapenade (I just used store bought from Whole Foods)
1/2 cup loosely packed fresh basil leaves, washed and dried and cut crosswise into thin strips
1/4 cup ricotta
1/4 cup freshly grated Parmesan (use the good stuff!)
2 galette rounds, baked
1/2 pound small cherry tomatoes, halved

Galette Rounds

1/4 cup milk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
3 large egg yolks
1 large whole egg
2 cups all-purpose flour
1 3/4 teaspoons salt
3 tablespoons chopped fresh chives

To prepare the 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 just until combined.
On a lightly floured surface with floured hands, knead dough about 8 times or until smooth. Wrap dough in plastic and chill for one hour (I left mine overnight).
Preheat oven to 450 F
Divide dough into four pieces. On a lightly floured surface, roll out each piece to an 8-inch round.
Transfer rounds to a baking sheet (or 2) and crimp edges decoratively
Chill dough 10 minutes and bake in the middle and lower thirds of the over for about 5 minutes (it took mine 7) or until golden brown.
Transfer galettes to a rack and cool.

For the Galette Filling

Preheat oven to 400
In a bowl, stir together the olive tapenade and basil. In another bowl, stir together ricotta, Parmesan and salt and pepper to taste. (Quick note - the olives are already pretty salty, so I personally don't think this recipe needs a ton of additional salt. It calls for adding salt several places, but I only added a bit. Cook's choice)
Spread olive mixture evenly onto galette rounds and spread cheese mixture over it.
Cover cheese mixture with tomatoes and season with salt and pepper (see...more salt)
Bake galettes on a baking sheet in the middle of the over for about 15 minutes.
Serve, cut into wedges at room temperature (I ate one of mine right out of the oven for lunch!)
Makes 2 galettes.

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