Heirloom Tomato Galette With Pecorino Recipes

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HEIRLOOM TOMATO GALETTE WITH PECORINO



Heirloom Tomato Galette with Pecorino image

I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. -Jessica Chang, Playa Vista, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 6 servings.

Number Of Ingredients 7

1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt, divided
1/2 cup cold unsalted butter, cubed
1/2 cup sour cream
2 cups cherry tomatoes, halved
3 ounces pecorino Romano cheese, thinly sliced

Steps:

  • Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours., Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes., Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet., Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.

Nutrition Facts : Calories 317 calories, Fat 23g fat (15g saturated fat), Cholesterol 68mg cholesterol, Sodium 559mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

HEIRLOOM TOMATO AND PECORINO GRATIN



Heirloom Tomato and Pecorino Gratin image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 large heirloom tomatoes, cut into 1/4-inch slices
Kosher salt and freshly cracked black pepper
3 tablespoons extra-virgin olive oil
6 fresh basil leaves, torn
1/2 cup grated Pecorino Romano cheese
1/4 cup toasted Italian breadcrumbs
1 teaspoon fresh thyme leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the tomato slices flat and season with salt and pepper. Drizzle with 1 1/2 tablespoons of the olive oil. Arrange the tomatoes in a 10-inch oval baking pan. Sprinkle the basil pieces on top.
  • Combine the cheese, breadcrumbs and thyme in a small bowl. Sprinkle the tomatoes with this mixture and drizzle the entire mixture with the remaining 1 1/2 tablespoons olive oil. Bake the gratin until the top is golden brown, about 15 minutes. Serve.

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