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1
Preheat oven to 400F.
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2
In a bowl stir together olive paste and basil.
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3
In another bowl stir together ricotta, Parmesan, and salt and pepper to taste.
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4
Spread olive mixture evenly onto galette rounds and spread cheese mixture over it.
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5
Cover cheese mixture with tomatoes and season with salt and pepper.
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6
Bake galettes on a baking sheet in middle of oven about 15 minutes.
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7
Transfer galettes to a rack and cool.
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8
Serve galettes, cut into wedges, at room temperature.
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9
In a bowl whisk together milk, butter, yolks, and whole egg.
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10
In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.
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11
On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth.
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12
Wrap dough in plastic wrap and chill 1 hour.
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13
Preheat oven to 450F.
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14
Divide dough into 4 pieces.
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15
On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round.
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16
Transfer rounds to 2 baking sheets and crimp edges decoratively.
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17
Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown.
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18
Transfer galettes to racks and cool completely.
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19
Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature.
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20
This recipe makes 4 galette rounds.
