Roasted Tomato and Olive Galette with Fontina
Adapted from Macrina Bakery and Café Cookbook
Serves 8-10

When writing about the butternut squash galette, I mentioned that it is easier, and more attractive, to make several small galettes rather than one big one.  I didn’t follow my own advice last night and I should have.  Everything tasted great, but the large dough was a bit hard to work with and crimp attractively.  Note that the crust recipe below makes enough for two of these large galettes.  I place the unused half of dough in my freezer for next time.

2 cups grated fontina cheese
2 cups ricotta cheese
3 eggs
Kosher salt
1 tsp. chopped fresh oregano
1 tsp. chopped fresh thyme (DT: I used more like 2 tbsp. of each.)
Freshly ground black pepper
1/2 recipe Flaky Pie Dough, chilled (recipe follows)
Egg wash made with 1 egg and 1 tsp. water
5 Roma tomatoes
1/3 cup extra virgin olive oil
2 handful fresh arugula leaves
1 cup Kalamata olives, pitted and halved
Zest of 1 lemon

Line 2 rimmed baking sheets with parchment paper.

Combine fontina cheese, ricotta, eggs, 1 tsp. kosher salt, oregano, thyme, and a little freshly ground black pepper in a large bowl.  Mix well and set aside.

Form chilled pie dough into a ball and place it on a lightly floured work surface.  Flatten ball slightly, then roll it into a 14-inch circle, about 1/8th of an inch thick.  Carefully lift it onto a prepared baking sheet.  Spoon ricotta mixture onto center of circle and flatten to cover 10 inches, leaving a 2-inch border.  Lift border over top of the filling, tucking and folding the dough to create a gathered, or pleated, finish.  Lift each of the folds up and brush underneath with egg wash to seal the crust.  Brush all exposed dough with egg wash, then place the galette in the refrigerator and chill for at least 30 minutes.

Preheat oven to 375°F.

Wash and core tomatoes, then cut them into 12 pieces each.  Combine chopped tomatoes and 1/4 cup of olive oil in a bowl and toss together.  Pour tomatoes onto a prepared baking sheet and spread into a single layer.  Season with salt and pepper.  Roast on center rack of oven for 35-40 minutes, or until edges are deep brown.  Set aside to cool.  Leave oven on.

Remove tart from refrigerator and bake on center rack of oven for 55-60 minutes, or until crust is golden brown.  Let cool on the baking sheet for 20 minutes.

Place the arugula in a bowl with the olives, lemon zest, and the remaining olive oil.  Add a little salt and pepper, and toss together.  Arrange arugula mixture on center of galette and scatter roasted tomatoes over the top.  Serve at room temperature.

Flaky Pie Dough
Makes enough for 2 double-crusted (9-inch) pies, or 2 galettes

I always make pie dough in my food processor, but this amount is too much for it, so I do it by hand with a pastry blender.

5 1/4 cups flour
1 tbsp. kosher salt
12 tbsp. (1 1/2 sticks) butter, chilled and cut into 1/4-inch pieces
1 3/4 cups solid vegetable shortening, chilled
1 cup ice water

Combine flour and salt in a large bowl and toss together. Add butter and cut it into the flour until the texture is coarse and crumbly. You can use a pastry cutter, two knives, or your fingers. Cut the shortening up and add it in small pieces. Cut in the shortening until the dough is crumbly again. Add ice water and mix just until the dough sticks together when pinched. Pull dough from bowl onto a lightly floured surface and pat it into a block. Cut it in half and wrap each half in plastic wrap. Keep in the refrigerator for up to 4 days, or wrap it again in foil and store in the freezer. One day before you are going to use frozen dough, transfer it to the refrigerator and allow it to thaw there.