Cherry Tomato And Cheese Galette Recipes

ROASTED TOMATO AND HERBED CHEESE GALETTE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
• Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
• Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
• Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
• To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.

CHERRY TOMATO AND HERBED FARMER CHEESE GALETTE

Steps:

• Whisk your flour & salt together in a medium bowl. Add your cold, cubed butter and toss in the flour to coat. Then, squish each piece between two fingers to create flat little "shingles" of butter. You can crumble some of the butter more so you're left with large flat pieces and pea-sized chunks as well.
• Whisk two tablespoons of ice water and your egg yolk together. Make a well in the center of your flour and pour in the egg mixture. Toss together with your hands and gently press/squeeze the dough together until it starts to come together (don't knead or you'll overwork it). If still a bit dry, add an additional tablespoon of ice water. You want it to be somewhat crumbly, but generally hold together.
• Tightly wrap in plastic and refrigerate for 30 minutes. Once it's chilled, roll it out on a lightly floured surface into a large square. Fold it in half one way, and then fold in half again (helps create layers). Roll it out into a square and do the folds again, adding more flour as needed. Wrap tightly in plastic again and chill in the fridge for at least 1 hour before using (up to 3 days in the fridge).
• Prep a quarter or half sheet pan with parchment paper and preheat the oven to 400°F.
• Cut your cherry tomatoes in half, place them in a strainer set over a bowl, and toss them with the 1/2 teaspoon of salt to help coax out any excess juices. Just set them off to the side to drain until needed.
• In a small bowl, mash together your farmer cheese with the chopped rosemary and thyme. Set aside. Also whisk your large egg for the egg wash in a small bowl and set aside.
• On a lightly floured surface, roll out your galette dough into a rough 9x13in. rectangle about a 1/4in. thick (a 10-12in. circle works too). Gently lay this into your quarter or half sheet pan with parchment. If your dough seems a little sticky after rolling out, place in the fridge for 15 minutes to firm back up before continuing.
• Spread your farmer cheese mixture into an even layer on top of the dough, leaving a good 2-3in. border around the outside. Place your cherry tomatoes, flat side down, on top of the farmer cheese (you can overlap the tomatoes as needed).
• Fold your outside border of dough overtop the tomatoes to form the crust. Just fold one side over, work clockwise, overlapping the corners as you go. Brush the crust generously with your egg wash, making sure to lift and get underneath the overlapping folds, pressing down to help seal them.
• Drizzle your olive oil over the tomatoes, sprinkle some chopped thyme over the crust, and place a few rosemary springs atop the tomatoes (you can tuck some under the crust at the edges too, see images above for how I did it).
• with the rack in the middle position, bake the galette at 400°F for 45-50 minutes or until desired browning. Remove from the oven and let cool on the baking sheet for 10-15 minutes before serving. Best enjoyed same day, but could keep for a couple days stored in the fridge in an airtight container.