I’d like to preface this recipe by saying – this is a decadent, extra delicious, savory creation. You are not going to have this every day, so, enjoy yourself. This could be for a weekend brunch with family and friends when you are treating yourself and those around you.
I have been stocking up on cherry tomatoes lately, it is the time of year you know! I have a predilection to go a bit nutty when I am around gorgeous tomatoes, so much so that a few years back when driving past a tomato farm (on a holiday weekend when no one was there), I might have entered and salvaged tomatoes that had fallen off the vines. I might have. That said I was up to my eyeballs in tomatoes. I made gazpacho, caprese, and a glorious tomato gallette. So, I offer you this fabulous creation from Aube Giroux! She is a brilliant food maker, creator and blogger. Enjoy!
CHERRY TOMATO GALLETTE
• 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
1. 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.
2. 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).
3. 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.
4. Bake in a 375 F oven for about 45 minutes or until crust is golden.
5. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.