Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Milk

  2. 6 tablespoons 90ml Unsalted butter - (3/4 stick) - melted, cooled

  3. 3 tablespoons 45ml Egg yolks (large)

  4. 1 Large whole egg

  5. 2 cups 125g / 4.4oz All-purpose flour

  6. 1 3/4 teaspoons 8.8ml Salt

  7. 3 tablespoons 45ml Chopped fresh chives For The Dish

  8. 3 tablespoons 45ml Black-olive paste

  9. 1/2 cup 20g / 0.7oz Fresh basil leaves - (loosely packed) - washed, spun dry, And cut crosswise into thin strips

  10. 1/4 cup 59ml Ricotta

  11. 1/4 cup 59ml Freshly-grated Parmesan - (abt 3/4 oz) Salt - to taste Freshly-ground black pepper - to taste

  12. 2 Galette rounds - baked

  13. 1 Small vine-ripened red cherry tomatoes - larger tomatoes Halved

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To prepare the 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 degrees. Divide dough into 4 pieces, freeze 2 of them. 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. Lower oven temperature 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 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. This recipe yields 2 servings.


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