| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | T | Olivada or other bottled |
| black-olive paste | ||
| 1/2 | c | Loosely packed fresh basil |
| leaves washed spun dry | ||
| and cut crosswise into | ||
| thin | ||
| strips | ||
| 1/4 | c | Ricotta |
| 1/4 | c | Freshly grated Parmesan |
| about 3/4 ounce | ||
| 2 | Galette rounds, recipe | |
| follows baked | ||
| 1 | pt | Small vine-ripened red |
| cherry tomatoes larger | ||
| tomatoes halved | ||
| 1/4 | c | Milk |
| 3/4 | Stick, 6 tablespoons | |
| unsalted butter melted | ||
| and | ||
| cooled | ||
| 3 | Egg yolks | |
| 1 | Whole egg | |
| 2 | c | All-purpose flour |
| 1 3/4 | t | Salt |
| 3 | T | Chopped fresh chives |
INSTRUCTIONS
1998 Can be prepared in 45 minutes or less. Preheat oven to 400°F. 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 a baking sheet in middle of oven about 15 minutes. Transfer galettes to a rack and cool. Serve galettes, cut into wedges, at room temperature. 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 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°F. 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. Makes 4 galette rounds. Makes 2 galettes, serving 2. Gourmet April 1996 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 2249
Calories From Fat: 1066
Total Fat: 121.1g
Cholesterol: 1007.3mg
Sodium: 4969.4mg
Potassium: 2495.2mg
Carbohydrates: 237.1g
Fiber: 25.9g
Sugar: 16.8g
Protein: 62.9g