Name: Cherry tomato cheese galette
Prep time: 30 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1.33 cups flour; 2 Tbsp corn meal; 0.5 tsp salt; 0.5 cup unsalted butter; 1.5 tsp cider vinegar; 0.25 cup water; 8 oz ricotta; 0.5 tsp salt; 0.25 tsp black pepper; 1 pinch cayenne; 2 Tbsp basil; 1.25 lbs cherry tomatoes; 1 Tbsp olive oil; 1 tsp dijon mustard

Cherry Tomato Cheese Galette

2 servings

30 min active time

1 h total time

4.5 (2 votes)

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Ingredients

Unit system

Dough

	1.33 cups
	2 Tbsp
	¹⁄₂ tsp
	¹⁄₂ cup cubed and frozen
	¹⁄₂ Tbsp
	¹⁄₄ cup cold

Filling

	8 oz
	¹⁄₂ tsp
	¹⁄₄ tsp
	1 pinch
	2 Tbsp sliced

Toppings

	20 oz halved
	1 Tbsp
	1 tsp

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

1056

53%

Total Fat

65 g

83%

Cholesterol

166 mg

55%

Sodium

1970 mg

86%

Total Carbohydrates

95 g

35%

Fiber

8.4 g

30%

Total Sugar

13 g

Proteins

23 g

45%

Calcium

423 mg

33%

Iron

5.6 mg

31%

Potassium

368 mg

Vitamin D

0.23 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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Shortcrust Pastry
- 1In a food mixer, place the flour, corn meal, salt and frozen diced butter.
- 2Pulse until a grainy mix.
- 3Add vinegar + water, and pulse until it clumps. Scrape if it sticks.
- 4On a plastic wrap, form into a ball of dough per galette (i.e. per 2 servings).
- 5Chill for an 30 to 60 minutes.
Gallette
- 1Preheat the oven to 425F.
- 2In a bowl : place the ricotta (or goat cheese), egg yolk, salt, black pepper, cayenne, and freshly sliced basil. Blend into a soft mixture.
- 3Roll the dough flat to a circle or rectangle ⅛ inch thick. Optionally, refrigerate again.
- 4Half the tomatoes in a mixing bowl. Drain any excess liquid.
- 5Add olive oil and Dijon mustard. Mix.
- 6Place the dough on parchment paper, on a baking sheet. Spread the cheese mixture on the dough, leaving 1 inch clear on the outside.
- 7Spread the tomatoes on top.
- 8Fold the outside of the dough. Paint the dough with an eggwash (egg+water).
- 9Sprinkle w/ Parmesan cheese.
- 10Cook in a 425F oven for 30-40m or until golden brown.
- 11Serve at room temperature.