Cherry Tomato Galette

Name: Cherry Tomato Galette
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

Cherry Tomato Galette was pinched from <a href="http://www.pbs.org/food/kitchen-vignettes/cherry-tomato-galette/" target="_blank">www.pbs.org.</a>

"Watch how to make food blogger Aube Giroux's cherry tomato galette recipe on the Kitchen Vignettes blog...."

INGREDIENTS

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For the Pastry:

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1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully)

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1/4 tsp. salt

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8 tbsp. (1/2 cup) cold unsalted butter

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1/4 cup full-fat yoghurt (if liquidy, drain it first so it is thick and creamy)

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2 tsp. fresh lemon juice

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1/4 cup ice water

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For the Filling:

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1/2 cup ricotta cheese

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1/2 cup grated parmesan

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About 1 pound of cherry tomatoes, halved

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1 tbsp. olive oil

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Freshly minced basil for garnish (4 or 5 basil leaves)

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Salt and pepper, to taste

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For the Glaze:

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1 egg yolk

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1 tsp. water

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