Free Recipe Cherry Tomato, Ricotta And Olive Galette
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Cherry Tomato, Ricotta And Olive Galette Recipe
=== GALETTE DOUGH ===
1/4 c Milk
6 tb Unsalted butter – (3/4
-stick); melted, cooled
3 lg Egg yolks
1 lg Whol egg
2 c All-purpose flour
1-3/4 ts Salt
3 tb Chopped fresh chives
=== TOPPINGS ===
6 tb Olivada or other bottled
-black-olive paste
1 c Fresh basil leaves – (loosly
-packed); washed, spun dry,
And cut crosswise into thin
-strips
1/2 c Ricotta
1/2 c Freshly-grated Parmesan -;
-(abt 1 1/2 oz)
Salt; to taste
Freshly-ground black pepper;
-to taste
2 pt Small vine-ripened red
-cherry tomatoes; larger
-tomatoes
Halved
Cherry Tomato, Ricotta And Olive Galette Preparation
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. Recipe 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 – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-27-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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