Tomato Galette With Pine Nut Ricotta Recipes

CREAMY RICOTTA TART WITH PINE NUTS

Creamy Ricotta Tart with Pine Nuts image

Provided by Giada De Laurentiis

Categories dessert

Time 2h35m

Yield 1 (11-inch) tart

Number Of Ingredients 10

Ingredients

1 1/2 cups plus 2 tablespoons all-purpose flour
4 tablespoons sugar
1 1/2 cups pine nuts (about 5 ounces), toasted
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
1 cup ricotta cheese
6 ounces cream cheese, at room temperature
2 large eggs
3 large egg yolks

Steps:

Preheat the oven to 350 degrees F.
In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

TOMATO GALETTE WITH PINE NUT RICOTTA

Tomato Galette With Pine Nut Ricotta image

Make and share this Tomato Galette With Pine Nut Ricotta recipe from Food.com.

Provided by hollygollygee

Categories Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

Roast garlic. Put first 7 ingredients in the food processor and blend.
Make dough with the next 6 ingredients.combine dry, cut in the fat, and add the water. This makes three galette rounds.
Child dough disks, the roll out. Add sliced tomatoes and oil and form into a galette. Bake at 375 for 30 minutes.

Nutrition Facts : Calories 718, Fat 56, SaturatedFat 11.1, Sodium 393.6, Carbohydrate 48.5, Fiber 2.6, Sugar 3.9, Protein 7.9

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