SLOW-ROASTED TOMATO and RICOTTA GALETTE with FOOLPROOF PIE DOUGH

8.20.2015

El Niño is putting a damper on my baking posts. It's been so hot here and like a crazy person I've been baking up a storm. And even crazier, there was something about baking in the sweltering heat that I sort of liked. All chefs and cooks are gluttons for punishment and it took me back to my kitchen days when that sort of pain and suffering came from busting your ass and pumping out great food from a hot ass kitchen. Maybe I went to that place because it took me away from the present day pain and suffering from the heat.

The other day G asked me "what's up with all the baking?" which was his sweet way of telling me to quit it. I get it. It's not normal to make hot food when you're hot, but Asians be crazy like that. We eat hot soup and spicy dishes with the belief that it equalizes your body temp to the heat and makes you sweat. And as much as I love salads and cold noodle soup (a post for the future, probably in the dead of winter), I crave comforting, hot foods year-round despite the sweltering heat.

This galette is no looker, I am fully aware of this. Galettes are meant to be free form, but there is a way to make free form look beautiful. I didn't try to crimp my edges nicely because honestly, I have to cook and shoot while my kid naps and that doesn't leave time for making a nicer crust. I have time to make a delicious, flaky crust, but not a pretty one.

And let's talk about this crust. I made a version of it here where I dubbed it life-changing because 1) it's VEGAN (!), 2) there's no cutting of butter (because it's vegan) or iced water involved, 3) there's no resting or chilling of the dough involved and 4) it's nearly foolproof. FOOLPROOF PIE DOUGH - I'm in. This dish is a perfect dinner with a simple green salad, a killer breakfast with an egg on top and my kid loved it. So, in my opinion, it was totally worth the sweat.





SLOW-ROASTED TOMATO and RICOTTA GALETTE
with FOOLPROOF PIE DOUGH
~serves 2

The "slow-roasted" part may turn some people off, but I popped the tomatoes in the oven first thing in the morning while I fed my kid, took a shower, cleaned the kitchen and made some play doh bears. Stuck them in the fridge and used/snacked on them until I made the galette the next day. The oven temp is so low it barely heated up the house, although you'll get different thoughts from my husband. 

Slow-roasted tomatoes:
1 lb cherry tomatoes
1 Tbs olive oil
generous pinch of salt

Crust (from The Homesick Texan): 
2 cups all-purpose flour
1 tsp kosher salt
1/2 cup olive oil
1/4 cup whole milk

Ricotta: 
1/2 cup whole milk ricotta, preferably homemade
2 Tbs heavy cream
½ tsp fresh thyme, finely chopped
salt and pepper to taste

For the tomatoes:
Preheat the oven to 275ºF.
Combine the ingredients and spread in one layer on a sheet pan.
Slow roast for approximately 2 hours, tossing occasionally, until the tomatoes are soft and blistered.
Set aside to cool.
If you are making this ahead of time, tomatoes will keep covered in the fridge until use.

For the crust:
In a mixing bowl, whisk the flour and salt together.
Combine the olive oil and milk and mix with the flour and salt.
Mix until well combined, adding extra milk 1 tsp at a time, if the dough is dry.
Flatten into a disk and wrap with plastic wrap until use. It can be kept at room temp if you are using it right away or refrigerated if you plan to make it the next day.

For the ricotta:
Combine the ricotta, heavy cream, fresh thyme and whisk until smooth.
Season to taste.

Assembly and baking:
Preheat oven to 450ºF.
Divide the galette dough in half, reserving the other half for another use.
Roll out the dough to approximately 10" in diameter, using flour as needed to prevent sticking.
Place the disk on a lightly greased sheet pan.
Spread the ricotta mixture evenly over the bottom of the crust, leaving about 1/2" boarder.
Fold the edges of the crust over the ricotta mixture. Egg wash, if desired (I didn't).
Bake the galette for 13-15 minutes until the edges and bottom are well-browned.
Place the tomatoes on top and garnish with freshly chopped thyme.

2 comments:

  1. yum! once I settled into the paw, this is totally happening.

    ReplyDelete
  2. ha! why is autocorrect trying to correct my entire life! PNW

    ReplyDelete

 

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