Burst Tomato and Herbed Ricotta Galette

Ingredients:

Serves 4.

Pastry Dough:

2 cups all purpose flour

6 oz. butter, cut into 1/2 inch cubes

2 tsp. kosher salt

ice water

1 egg, well beaten, for egg wash

Filling:

2 pints mixed cherry tomatoes

3 tablespoons mixed herbs, finely chopped (I used basil, thyme, and rosemary)

16 oz whole milk ricotta

olive oil

kosher salt and pepper to taste

Method:

Pre-heat oven to 400 degrees.

For the pastry dough:

Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Cover tightly with plastic wrap and place in the refrigerator to rest for at least 30 minutes or up to 24 hours. After at least 30 minutes, remove from the refrigerator and place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough on a parchment lined baking sheet and set aside.

For the filling:

Coat the bottom of a large skillet with olive oil. Add the tomatoes and cover with a lid. Heat over medium high heat, moving the pan gently every few minutes to toss the tomatoes around. After about 5 minutes the tomatoes will begin to make a "popping" sound. Carefully remove the lid after about 7 minutes. The majority of the tomato skins should be split. If they are not yet split, return the lid and allow them to continue to cook for a few more minutes. Remove from the heat and allow to cool slightly.

Meanwhile, stir together the ricotta, herbs, salt and pepper.

Spread the ricotta mixture over the pastry crust, leaving a 2 inch border around the edge. Spoon the tomatoes on top. Fold the border over the filling, pleating it to make it fit. The center will be open. Brush the crust with the egg wash.

Bake for 45-55 minutes or until golden brown. Allow to cool for 10 minutes before serving.

Bacon & Blue Tomato Pie

Filling:

3-4 lbs tomatoes (any variety: heirloom, cherry, or slicing tomatoes)

3-4 yellow onions

1 fennel bulb (optional)

Kosher or sea salt

Method:

Slice tomatoes. Discard any bad spots, fibrous cores, and stems. Place the slices between double layers of absorbent paper towel, sprinkling salt on the tomatoes before covering with the paper towels. You can stack up to three layers of tomatoes. Press gently to release some of the excess water inside the tomatoes. Let rest between the layers of paper towel for 30 minutes or so.

Slice the onions (and fennel if using) into thin wedges. Heat oil in a heavy skillet and saute for a few minutes.  Sprinkle a pinch or two of kosher salt over the onions (and fennel) and continue to cook, stirring occasionally, over medium-low heat until they have browned and are quite tender and sweet.

Crust:

8 oz (by weight), or 1 3/4 cups all-purpose flour

1/2 tsp kosher salt

1 tsp fennel seed

Freshly ground black pepper

2 oz cold unsalted European-style butter

2 oz vegetable shortening

cold water

Method:

Preheat oven to 400 degrees.

Weigh or measure flour and seasonings in a medium sized bowl. Stir until combined evenly.  Cut the butter into small chunks or cubes. Add the butter and shortening to the flour mixture. With light fingertip pinches, begin to rub the flour into the fat until it resembles coarse breadcrumbs. Do not over-mix pastry dough, as it can make the crust tough. The fat should stay cold if possible, as the flour will absorb the melted fat and cause the texture of the crust to be too hard and chewy.

Once the fat is rubbed into the flour, add a couple of tablespoons of cold water to the mixture and stir with a fork. Add more water, one tablespoon at a time, until it begins to form a ball when stirred. Again, be careful to not over-mix or work the dough more than necessary.  The dough should be a little sticky, but not wet.

Turn the dough out onto a floured wooden board. Sprinkle a little flour over the top of the dough and shape into a flattened ball or circle with your hands. Make sure there is enough flour underneath to keep the dough from sticking to the board. Using a floured rolling pin, gently roll the dough to about 1/4 inch thick.

Place the dough in a baking dish. Roll the edges inward, then pinch to shape the edge.

Gently press foil into the crust and fill with baking beans to weigh the crust while baking blind.

Place in the preheated oven and bake for about 10 minutes, or until the crust is firm but not browned.  Remove from the oven. Discard the foil (but cool the beans and save for your next pie crust). Let the crust cool to room temperature.

Bacon & Blue Cheese Aioli:

2 Egg yolks

1 Clove of garlic

Juice from 1/2 lemon

1 Tbs white wine

1 Cup canola oil

About 1-3 oz of Sequatchie Cove Farm Battle Blue Cheese (can substitute Roquefort or Stilton)

1/2 lb Main Street Meats belly bacon, fried hard and crispy, then crumbled

Salt and pepper to taste

Method:

Place the egg yolks, garlic, lemon juice and wine into a blender and blend until smooth.  On medium speed, begin pouring the oil in a very slow stream into the egg mixture. It is important to pour the oil into the mixture very slowly in order for the emulsion to happen.  After about 5 minutes, and when you are getting to the end of the oil, the mixture will turn from a runny dressing to a creamy emulsion.  Turn the power off, then add about 1-2 oz of blue cheese and 1/2 of the fried bacon crumbles, then blend on low until it is just combined but still chunky. Season to taste with salt and pepper.

Assembly & Baking Method:

Preheat oven to 375 degrees.

Spread onions and tomatoes in layers in the bottom of the prepared pie crust, then cover with the aioli.  Bake for 20-30 minutes, or until the topping begins to brown. Remove from the oven and let rest for 10 minutes. Garnish with blue cheese and bacon crumbles.  Serve warm or cold.