Cherry Tomato Galette

[MacKenzie]

I have been waiting to do this and tonight was the night.

Crust is rolled out and the ricotta and Parmesan cheese are spread over the crust leaving a 2 inch rim for turning up.

 

Tomatoes added and pastry is coated with yolk and water wash and YES that is purple crack.

On the KK ready to bake.

Baked at 350F for 45 mins.

Plated.

Edited August 28, 2017 by MacKenzie

[DiveandGrill]

Hi McKenzie, could you please share the galette dough recipe, this looks great and tomatoes are peaking here in WA?

 

[ckreef]

Very tasty looking. I need to try something like that one day. 

 

[Aussie Ora]

Looks terribly scrumptious

Outback Kamado Bar and Grill

[MacKenzie]

DiveandGrill, here you go-

Cherry Tomato Galette from Recipes on PBS

For the Pastr

1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully)

1/4 tsp. salt

8 tbsp. (1/2 cup) cold unsalted butter

1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy)

2 tsp. fresh lemon juice

1/4 cup ice water

For the Filling:

1/2 cup ricotta cheese

1/2 cup grated parmesan

About 1 pound of cherry tomatoes, halved

1 tbsp. olive oil

Freshly minced basil for garnish (4 or 5 basil leaves)

Salt and pepper, to taste

For the Glaze:

1 egg yolk

1 tsp. water

Directions:

First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour.

On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).

In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.

Bake in a 375 F oven for about 45 minutes or until crust is golden.

Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

I have the amounts in metric(Mostly):

For the Pastry:

150g unbleached white flour chilled in the freezer for 15 minutes

1.75g salt

105g (1/2 cup) cold unsalted butter

1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy)

2 tsp. fresh lemon juice

1/4 cup ice water

 

[DiveandGrill]

Thanks so much, am saving Sun Golds to try this weekend, just did burn in on new KK, she wants me to call her Darerys, Mother of Dragons...

[MacKenzie]

DiveandGrill, don't forget the pixs.  

[tony b]

Good name!