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
lg
Egg yolks
1
lg
Whole egg
2
c
All-purpose flour
1 3/4
ts
Salt
3
tb
Chopped fresh chives
INSTRUCTIONS
GALETTE ROUNDS
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, 1998
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