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Name: Cherry Tomato, Ricotta And Olive Galette
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 6 tb Olivada or other bottled; 1 c Fresh basil leaves - (loosly; 1/4 c milk; 3 lg Egg yolks; Black Pepper freshly ground; 1 3/4 ts Salt; 2 pt Small vine-ripened red; 6 tb Unsalted butter - (3/4; 1/2 c Ricotta; 1/2 c Freshly-grated Parmesan -;; And cut crosswise into thin; 3 tb Chopped fresh chives; Halved; 1 lg Whol egg; Salt to taste; 2 c All-purpose flour

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INGREDIENTS

6 tb Olivada or other bottled
1 c Fresh basil leaves - (loosly
1/4 c milk
3 lg Egg yolks
Black Pepper ; freshly ground
1 3/4 ts Salt
2 pt Small vine-ripened red
6 tb Unsalted butter - (3/4
1/2 c Ricotta
1/2 c Freshly-grated Parmesan -;
=== GALETTE DOUGH ===
And cut crosswise into thin
3 tb Chopped fresh chives
Halved
1 lg Whol egg
=== TOPPINGS ===
Salt ; to taste
2 c All-purpose flour

Servings

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

NOTES

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Cherry Tomato, Ricotta And Olive Galette

6 tb Olivada or other bottled
1 c Fresh basil leaves - (loosly
1/4 c milk
3 lg Egg yolks
 Black Pepper freshly ground
1 3/4 ts Salt
2 pt Small vine-ripened red
6 tb Unsalted butter - (3/4
1/2 c Ricotta
1/2 c Freshly-grated Parmesan -;
 === GALETTE DOUGH ===
 And cut crosswise into thin
3 tb Chopped fresh chives
 Halved
1 lg Whol egg
 === TOPPINGS ===
 Salt to taste
2 c All-purpose flour

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

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Nutrition

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Serving Size: 1 Serving (270g)
Recipe Makes: 4 servings

Calories: 616
Calories from Fat: 275 (45%)

Amt Per Serving		% DV

	Total Fat 30.5g	41 %
	Saturated Fat 11.5g	57 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 4.7g
Cholesterol 1268.5mg		390 %
Sodium 885.4mg		31 %
Potassium 378.4mg		10 %
Total Carbohydrate 59.4g		17 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 55.1g
Protein 27.3g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 616

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