Name: Cherry Tomato, Ricotta And Olive Galette
Ingredients: === 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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cklive06	4	servings

INGREDIENTS

		=== 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

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.
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 - http://www.foodtv.com
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.

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