Cherry Tomato, Ricotta, and Olive Galettes
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Olivada or other bottled black-olive paste |
| 1/2 | c | Loosely packed fresh basil leaves; washed, spun dry, and cut crosswise into thin strips |
| 1/4 | c | Ricotta |
| 1/4 | c | Freshly grated Parmesan; (about 3/4 ounce) |
| 2 | Galette rounds; (recipe follows), baked | |
| 1 | pt | Small vine-ripened red cherry tomatoes; larger tomatoes halved |
| GALETTE ROUNDS | ||
| 1/4 | c | Milk |
| 3/4 | Stick; (6 tablespoons) unsalted butter, melted and cooled | |
| 3 | lg | Egg yolks |
| 1 | lg | Whole egg |
| 2 | c | All-purpose flour |
| 1 3/4 | ts | Salt |
| 3 | tb | Chopped fresh chives |
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