Ciao Thyme Galette & Pastry Dough
16 oz all purpose flour
10 oz butter
3.5 oz cold water (sparkling)
In a Cuisinart add flour, sugar, and salt – combine.
Add cold, cubed butter, pulse approximately 12-16 times until it resembles coarse cornmeal, add sparkling water and pulse until it comes together – turn out onto the counter and smear it together 3-6 times. Bring it together, wrap it in plastic and refrigerate for 20 minutes before rolling.
Roll out the dough and cut to shape around a mixing bowl to 1/4 inch thickness and approximately 14” in diameter.
Once you have placed your filling in the center (about 10-12” diameter) you can fold over the edges with a tuck and fold method.
Finally egg wash the top crust and sprinkle with salt flakes before baking.
Start at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for an additional 15-20 minutes or until golden brown and filling is bubbling lightly.
Herb-whipped Ricotta and Tomato Filling
1 pint assorted cherry tomatoes
1/4 cup of olive oil
salt and pepper
2 C ricotta sopraffina
1/2 C basil pesto
1/4 C parmigiano
Zest and juice of 1 lemon
1/4 C caramelized onions (optional)
1 clove garlic grated
2 tsp. Murry River Salt (or other salt to taste)
1 tsp. black pepper
Cut the cherry tomatoes in half and place them upright on a baking sheet, drizzle with olive oil
and season with salt and pepper. Place the tomatoes in a 300 degree oven and roast for up to 1 hour.
While the tomatoes are roasting mix the filling. In a mixing bowl stir together the ricotta with
basil pesto, parmigiano, lemon zest and juice, garlic, salt and pepper. Taste the mixture and
adjust salt if needed.