Cherry Tomato Galette | Kitchen Vignettes | PBS Food

It's tomato season! We can't get enough tomatoes, but sometimes you need a new way to use them. Try this gorgeous tomato galette. Be careful, it will disappear fast!



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[tandome]

I want to live in all of your videos. GREAT STUFF

[cypressz]

Every time I see these videos I'm shouting at the screen, sobbing and wailing in agony because I can't eat the little slice of heaven that I see being created before me.

Magnificent.

[Lukonianlogic]

This has to be one of the best uses of cherry tomatoes. I'm definitely going to tackle this soon. Love the stop motion. Nicely done.

[eveTennis]

Keep posting videos I can not get enough!

[TheSweetSleepQueen]

WOW, Looks so delish, and it's perfectly made

[rukirukiorg]

Ingredients
For the Pastry:
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 liquidy, 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.

[dineshsivapragsam]

Honestly, ain't nobody got time for dat. But it's still magnificent no doubt!

[arasugp]

Just subbed....great videos and superb presentation...I'm your new fan :)

[阳离子]

Hello, I want to cooperate with you~~~

[EDA-fo]

BEWARE>If the recipe is not presented on this site, be very cautious when going to suggested sites to print. Went to print the recipe & found computer security ENTITY planting a virus & then selling a "fix" for $300.

[incyphe]

20oz. porterhouse might be healthier than this dish lol...