Tomato Galette With Pine Nut Ricotta |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is from Chloe Coscarelli's cookbook..needed the nutritionals, so here it is. Looks yummy! Ingredients:
1 head garlic |
1/4 cup olive oil |
1 tablespoon olive oil |
sea salt |
black pepper |
1/2 cup pine nuts, soaked |
1 tablespoon lemon juice |
2 1/2 cups flour, whole wheat pastry |
1 tablespoon sugar |
1 teaspoon salt |
1 tablespoon rosemary, fresh chopped |
1 cup shortening, non hydrogenated |
1/2 cup water, ice |
1 tablespoon olive oil |
2 tomatoes, large |
Directions:
1. Roast garlic. Put first 7 ingredients in the food processor and blend.
2. Make dough with the next 6 bine dry, cut in the fat, and add the water. This makes three galette rounds.
3. Child dough disks, the roll out. Add sliced tomatoes and oil and form into a galette. Bake at 375 for 30 minutes.
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