Chef Jenn makes blue cheese and roasted tomato galette with arugula salad

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A pastry you usually fill with apples or peaches is also delicious with tomatoes.

There's no better time for tomatoes than right now when they are fresh from the garden.

Chef Jenn, Jennifer McCullough is Live at 9.

Blue cheese and roasted tomato galette with arugula salad (serves six as side dish or appetizer)

Ingredients:  This is just an ingredient list, without exact amounts. Dress it up as if it were a pizza — get creative!

  • homemade pie dough crust (if time permits, or refrigerated dough is a great shortcut)
  • slow roasted grape tomatoes (recipe below)
  • toasted walnuts
  • balsamic onions (recipe below)
  • blue cheese
  • whole mike ricotta cheese
  • arugula salad (recipe below)
  • 1 lemon
  • 1 egg
  • olive oil
  • balsamic vinegar
  • salt and pepper

Slow Roasted Tomatoes: Toss grape or cherry tomatoes with olive oil and salt. Slow bake on a sheet pan at 250ºF for two hours. These can be frozen after cooled.

Balsamic onions: Slice onions into thin rings. Saute in a small amount of olive oil, balsamic vinegar and salt on medium-low heat for about 45 minutes until completely soft. These can be frozen after cooled.

Arugula salad: Toss arugula with salt, lemon juice and olive oil to taste.

After toppings are on the crust, fold the sides up and brush the outer crust with egg wash.

Bake at 400 degrees for 10 to 15 minutes until golden. Top with arugula salad. Enjoy!

Homemade Pie Crust from Food.com

Tips:

  • Cut butter into very small cubes, and make sure it is very cold.
  • Work quickly so that butter doesn't melt. This will give you a flakier crust.

DIRECTIONS

  1. In a medium bowl, combine the flour, salt and pepper.
  2. Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles small peas -- work very quickly so that the butter does not become too warm.
  3. Add the ice water and press the dough gently until it just comes together. Do not overmix--it's okay if there appears to be unmoistened flour.
  4. Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
  5. Grip the ends of the plastic wrap and pull them together, towards the center, so that the wrap presses the dough together.
  6. Wrap the dough into a ball and refrigerate it for at least 30 minutes. (At this point, the dough can also be wrapped a second time and stored in the freezer for up to three months.)
  7. To make the pastry, cut the dough into two or eight equal pieces, depending on whether you will make large or individual galettes.
  8. Set the dough on a floured work surface, and use the palm of your hand to pat it flat.
  9. Using a rolling pin, roll the dough into a circle about 1/8-inch thick. Large galettes should be about 14 inches in diameter, and small galettes should be about 6 to 8 inches in diameter.
  10. Set the dough on a baking sheet covered with parchment paper, and keep it chilled until ready to fill. (The dough can also be frozen after it has been rolled; be sure to wrap it tightly.)
  11. Fill with whatever your heart desires and bake in a 400ºF oven for about 35 to 40 minutes, depending on what you fill it with. The pastry should be nice and golden brown.
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