Cherry Tomato, Ricotta And Olive Galette

Recipe Ingredients

		Galette Dough
1/4 cup	59ml	Milk
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - melted, cooled
3 tablespoons	45ml	Egg yolks (large)
1		Egg
2 cups	125g / 4.4oz	All-purpose flour
1 3/4 teaspoons	8.8ml	Salt
3 tablespoons	45ml	Chopped fresh chives
		Toppings
6 tablespoons	90ml	Olivada or other bottled black-olive paste
1 cup	40g / 1.4oz	Fresh basil leaves - (loosly packed) - washed, spun dry,
		And cut crosswise into thin strips
1/2 cup	118ml	Ricotta
1/2 cup	118ml	Freshly-grated Parmesan - (abt 1 1/2 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Small vine-ripened red cherry tomatoes - larger tomatoes
		Halved

Recipe Instructions

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.

This recipe yields 4 galettes for 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-D196 broadcast 04-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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