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.



Macarons

I did not make these, but learning to make macarons is definitely on my list. I got these at a  gem of a bakery here in Austin called La Boite . Best French pastries I've had stateside. I think of them as my warm up for our trip back o France next summer.

MMMMM....

Kale Chips

Oh Kale, you and I have a complicated relationship. You provide more nutritional value for fewer calories than any food around. You are high in Vitamin K, Vitamin A and Fiber. You are one of the top cancer fighting foods. I want to love you and eat more of you, but you taste like Kale.

Here is a great recipe that the husband, the four year old and me loved. Despite the salt, I think this is a super healthy snack that I will be making again soon.  A note - you can substitute any spice you like. I loved the smokey flavor of the paprika, but that might not be your thing.

Kale Chips

One bunch of Kale, torn into pieces, washed and dried.
Olive Oil for drizzling
Paprika to taste
Sea Salt to taste

Preheat Oven to 300 degrees
After washing and drying the Kale, put it in a bowl with the Olive Oil drizzled over it.
Add spices and mix until coated

Arrange the kale in a single layer on a baking sheet and bake in the oven for about 20 minutes, or until at desired crispness.

Eat!