Roasted Tomato And Herbed Cheese Galette Recipes

TOMATO GALETTE

Tomato galette image

Please a crowd with this gorgeous galette. Bursting with colour and sweet roasted tomatoes, it transports well and can be eaten hot or cold

Provided by Samuel Goldsmith

Categories Lunch

Time 1h10m

Number Of Ingredients 7

Ingredients

500g tomatoes (use a mixture of sizes and colours), cut into ½cm pieces
50g gruyère or vegetarian alternative, coarsely grated
1 garlic clove, finely grated
1 tbsp chopped oregano or thyme
225g plain flour, plus extra for dusting
100g cold butter, cut into cubes
2 eggs, plus extra beaten egg for brushing

Steps:

Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough - if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn't need to be even or neat.
Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.

Nutrition Facts : Calories 251 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

ROASTED TOMATO AND HERBED CHEESE GALETTE

Roasted Tomato and Herbed Cheese Galette image

This versatile, fresh and flavorful recipe can do it all: serve as a tasty main dish or get wows when you're hosting a brunch! This galette, which is just another name for a simple, free-form pie, is also as pretty to look at as it is easy to make. The secret to this recipe is roasting the tomatoes, which enhances their sweetness, and helps even less-than-perfectly-ripe veggies taste delicious. Roasting is quick and easy, requiring minimal chopping. Just don't skip the draining step, as that's the key to avoiding a soggy crust. We bet that once you try this combination of buttery crust, herby cheese and sweet tomatoes, you'll agree that this recipe is a keeper!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 9

Ingredients

1 1/2 cups halved cherry tomatoes
1 cup part-skim ricotta cheese
2 tablespoons finely chopped fresh basil leaves
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3 cup shredded Parmesan cheese
1 egg white, beaten with 1 tablespoon water

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.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Wedge, Sodium 510 mg, Sugar 1 g, TransFat 0 g

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