CHERRY TOMATO AND CHEESE GALETTE
While 'galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h20m
Yield 12
Number Of Ingredients 20
Steps:
- Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
- Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
- Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
- Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
- Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
- Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
- Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
- Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 14.2 g, Cholesterol 66.7 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 9.4 g, Sodium 335 mg, Sugar 0.6 g
PASTA WITH CHERRY-TOMATOES AND GOAT CHEESE
Make and share this Pasta With Cherry-Tomatoes and Goat Cheese recipe from Food.com.
Provided by Laurawombat Garcia
Categories Penne
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta in 6-quart pot of boiling water until tender.
- While pasta is cooking, toss tomatoes with salt and let juices exude.
- Toss hot pasta with goat cheese in large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, salt and pepper to taste; toss and combine.
- Note: To prevent basil from discoloring, don't tear until just before pasta is done.
Nutrition Facts : Calories 610.2, Fat 13, SaturatedFat 7.7, Cholesterol 28.1, Sodium 205.6, Carbohydrate 98.4, Fiber 7.5, Sugar 12.2, Protein 25.5
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
ROASTED CHERRY TOMATOES WITH GOAT CHEESE
This salad may look fancy, but it is so simple and easy to make. It is a great way to use up a lot of cherry tomatoes you have in your fridge. It can be served at room temperature or chilled. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375ºF/180ºC degrees.
- Place cherry tomatoes in an oven-proof shallow pan.
- Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
- Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
- Transfer to a plate and top with goat cheese and basil leaves.
- Infuse love and serve!
CHERRY TOMATO AND GOAT CHEESE TART
Provided by Moira Hodgson
Categories dinner, lunch, roasts, appetizer, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the pie crust. Sift the flour into a mixing bowl and using the tips of your fingers, work in the butter and the olive oil. Add the egg yolk, salt and water and mix together until the dough forms a ball (do not overwork the dough). Refrigerate for one hour.
- Roll out the dough and fit it into a 10-inch pie shell. Preheat the oven to 350 degrees.
- Make the filling. Combine the goat cheese and heavy cream in a saucepan and melt the cheese over moderate heat. Remove from heat and allow to cool slightly. Beat in the egg yolks with the garlic.
- Prebake the crust for five minutes. Pour in the goat-cheese mixture and bake until it is set (about 10 minutes). Remove from the oven and turn the heat up to 375 degrees.
- While the tart is still warm, arrange the tomatoes, alternating the colors, onto the custard. Sprinkle them with olive oil, rosemary, thyme and coarse salt and pepper. Put the tart back in the oven until the tomatoes are wrinkled (about 10 minutes). Cool and serve at room temperature. Do not refrigerate.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 394 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED CHERRY TOMATOES WITH ANGEL HAIR
This is something I threw together one day when I was faced with an abundance of fresh cherry tomatoes and basil from my garden. Delish!
Provided by It's A New Day
Categories Main Dish Recipes Pasta
Time 59m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
- Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
- Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 39.8 g, Cholesterol 4.4 mg, Fat 10.6 g, Fiber 4.7 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 283.4 mg, Sugar 1.3 g
PASTA WITH TOMATOES AND GOAT CHEESE
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).
Categories Cheese Dairy Herb Olive Pasta Tomato Vegetable Vegetarian Dinner Lunch Goat Cheese Basil Summer Noodle Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
- While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
- Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.
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