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Don’t worry, a “galette” only sounds fancy, and hard to make! In fact, these are the easiest type of pies to make. While great for sweet, fruit-filled versions, this savory, tomato-based galette may be my favorite. Visit https://foodwishes.blogspot.com/2019/08/cherry-tomato-cheese-galette.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy, and beautiful Cherry Tomato & Cheese Galette!\n\nYou can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”", "WEBVTT\nKind: captions\nLanguage: en\n\n00:00:00.290 --> 00:00:07.109\nhello this is chef john from food wishes\ncomm with a cherry tomato and cheese\n\n00:00:07.109 --> 00:00:11.550\n--gel ads that's right do not let that\nfancy french word at the end scare you a\n\n00:00:11.550 --> 00:00:16.080\ngalette is nothing more than a free-form\npie or tart made without a pan and while\n\n00:00:16.080 --> 00:00:19.080\nit's a perfect delivery system for all\nthe same fruits you put in pies and\n\n00:00:19.080 --> 00:00:22.619\ntarts today we're actually going to use\nit to feature sweet cherry tomatoes\n\n00:00:22.619 --> 00:00:26.789\nwhich of course are also a fruit so I\nthink what I just said is that this\n\n00:00:26.789 --> 00:00:31.170\ntechnique is good for fruit as well as\nfruit and now that everyone's clear with\n\n00:00:31.170 --> 00:00:34.500\nthat we can go ahead and get started\nwith this very simple crust which I'm\n\n00:00:34.500 --> 00:00:38.219\ngonna do in a food processor but you\ndon't have to and I'll explain how in\n\n00:00:38.219 --> 00:00:41.430\nthe blog post\nand what we'll do is toss in some\n\n00:00:41.430 --> 00:00:45.719\nall-purpose flour along with a couple\ntablespoons of cornmeal which I'm not\n\n00:00:45.719 --> 00:00:50.280\nexactly sure why I added but I'm glad I\ndid and then we'll also need to toss in\n\n00:00:50.280 --> 00:00:55.020\nsome salt as well as one stick of\nunsalted butter that I cut into cubes\n\n00:00:55.020 --> 00:00:58.890\nand stuck in the freezer for about 20\nminutes alright one of the keys to this\n\n00:00:58.890 --> 00:01:03.780\ncrust success is using very very cold\nbutter and then once all that's in there\n\n00:01:03.780 --> 00:01:06.810\nwhat we're gonna want to do before we\nput any wet ingredients in this his\n\n00:01:06.810 --> 00:01:10.229\npulse this on and off until we have\nsomething that resembles coarse crumbs\n\n00:01:10.229 --> 00:01:15.240\nin other words until we have something\nthat looks like this and because we\n\n00:01:15.240 --> 00:01:18.509\nfroze our butter first what you're\nseeing here is thousands and thousands\n\n00:01:18.509 --> 00:01:22.500\nof little pieces of butter coated in\nflour instead of like a paste made from\n\n00:01:22.500 --> 00:01:25.860\nbutter and flour which is what's going\nto happen if the butter is too warm and\n\n00:01:25.860 --> 00:01:29.549\nthen once that said we can finish this\nwith our wet ingredients which is a\n\n00:01:29.549 --> 00:01:34.380\nlittle touch of cider vinegar plus a\nnice big splash ice water or just very\n\n00:01:34.380 --> 00:01:39.270\nvery cold water and that's it we will\nsimply pulse this on and off again until\n\n00:01:39.270 --> 00:01:43.860\nit all comes together and if we're using\nmy dump all the liquid in at once\n\n00:01:43.860 --> 00:01:48.000\ntechnique we're gonna want to stop after\nlike 5 or 6 pulses and scrape down the\n\n00:01:48.000 --> 00:01:53.430\nsides all right the other method for\nthis is you turn the machine on and then\n\n00:01:53.430 --> 00:01:57.210\nyou slowly drizzle in the liquid from\nthe top by using that method I think\n\n00:01:57.210 --> 00:02:01.920\nthere's more of a danger to overwork the\nbutter so I prefer this method and once\n\n00:02:01.920 --> 00:02:05.610\nwe have those side scrape down will\ncontinue to pulse it on and off until we\n\n00:02:05.610 --> 00:02:09.569\nachieve we'll be calling the business\nclump of vacation which is basically\n\n00:02:09.569 --> 00:02:13.950\ngonna look something like this\nall right a lot of recipes say do it\n\n00:02:13.950 --> 00:02:17.790\nuntil the dough ball forms but that's\ntoo much okay we want to stop before it\n\n00:02:17.790 --> 00:02:21.660\nbecomes a ball of dough and it's still\nsort of in loose clumps like this but if\n\n00:02:21.660 --> 00:02:25.710\nwe give it a little press it sticks\ntogether very easily and then what we'll\n\n00:02:25.710 --> 00:02:28.650\ndo once that's been accomplished is\ncarefully transfer that onto some\n\n00:02:28.650 --> 00:02:31.800\nplastic wrap and we'll sort of press it\nand push it together with their hands to\n\n00:02:31.800 --> 00:02:35.490\nform a lump at which point we can go\nahead and wrap this up and then flip it\n\n00:02:35.490 --> 00:02:39.840\nover and then we will use the plastic to\nhelp us finish forming this and to\n\n00:02:39.840 --> 00:02:43.670\nbasically a disc of dough which should\nnot be confused with disco dough and\n\n00:02:43.670 --> 00:02:47.970\nthat's it we can now simply transfer\nthat into the fridge for about an hour\n\n00:02:47.970 --> 00:02:51.930\nor until thoroughly chilled and while\nwe're waiting we can move on to make our\n\n00:02:51.930 --> 00:02:55.380\ncheese filling which for me is going to\ninvolve about a half a pound of fresh\n\n00:02:55.380 --> 00:02:59.520\ngoat cheese to which I'm gonna add one\negg yolk and of course I'm gonna save\n\n00:02:59.520 --> 00:03:03.000\nthe white for an egg white omelet and\nyes of course I'm kidding\n\n00:03:03.000 --> 00:03:06.540\nthere's nothing worse and I will also go\nahead and season this up with some\n\n00:03:06.540 --> 00:03:11.700\nkosher salt some freshly ground black\npepper as well as a few shakes of\n\n00:03:11.700 --> 00:03:16.590\ncayenne and then last but not least a\nwhole bunch of freshly sliced basil also\n\n00:03:16.590 --> 00:03:20.460\nknown as sweet summer tomatoes best\nfriend and then we will take a spatula\n\n00:03:20.460 --> 00:03:24.630\nand give this a mix and by the way if\nyou're not into goat cheese anything\n\n00:03:24.630 --> 00:03:27.030\nwith a similar texture will work so use\nwhat you want\n\n00:03:27.030 --> 00:03:32.850\nI mean you are after all the hey Suz of\nyour cheese's give it a second but\n\n00:03:32.850 --> 00:03:35.880\nanyway the point is that things like\nfarmer's cheese or ricotta or cream\n\n00:03:35.880 --> 00:03:39.450\ncheese will also work here just not as\nextraordinarily well as goat cheese\n\n00:03:39.450 --> 00:03:42.450\nwhich for me just has the perfect\ntankiness to pair with those sweet\n\n00:03:42.450 --> 00:03:45.960\ntomatoes and then what we'll do once\nthat's been spatulate it into a very\n\n00:03:45.960 --> 00:03:50.220\nsmooth soft mixture is set that aside\nand we'll move on to rolling our demo\n\n00:03:50.220 --> 00:03:53.700\nand assuming our dough has been chilled\nthoroughly we'll go ahead and transfer\n\n00:03:53.700 --> 00:03:58.350\nthat onto a floured surface as well as\nwe will generously flour the top and\n\n00:03:58.350 --> 00:04:02.160\nthen what we'll do here is attempt to\nroll this out into a circle that's\n\n00:04:02.160 --> 00:04:06.240\napproximately 1/8 of an inch thick and\nif you're using one of these 12-inch\n\n00:04:06.240 --> 00:04:10.200\npizza pans like I am that means rolling\nit out about an inch or so bigger than\n\n00:04:10.200 --> 00:04:14.459\nthat and then once we feel like we've\nrolled that out big enough what we'll do\n\n00:04:14.459 --> 00:04:18.570\nis roll it up on our pin like this which\nmakes it a lot easier to transfer onto\n\n00:04:18.570 --> 00:04:23.310\nour pan without tearing or otherwise\nmangling it and by the time this dough\n\n00:04:23.310 --> 00:04:25.919\nhas been rolled out and transferred on\nto the pan\n\n00:04:25.919 --> 00:04:29.430\nit's probably warmed up to almost room\ntemp which is a little warmer than we\n\n00:04:29.430 --> 00:04:32.759\nwant to work with it so what we'll do at\nthis stage because we want to work with\n\n00:04:32.759 --> 00:04:37.889\na cold is transfer that into the fridge\nwhile we prep our Tomatoes and by prep I\n\n00:04:37.889 --> 00:04:42.330\nsimply mean cut in half and this will\nwork with any cherry tomato but if you\n\n00:04:42.330 --> 00:04:46.020\ncan find this mix of what they call toy\nbox Tomatoes I think that's gonna make\n\n00:04:46.020 --> 00:04:50.009\nthis glut look extra beautiful and the\namounts are gonna be a little tricky for\n\n00:04:50.009 --> 00:04:54.449\nsomething like this but I'll say we need\nabout three cups to begin with and then\n\n00:04:54.449 --> 00:04:57.629\nwhat we'll do once those have been\nsliced and transferred into a bowl is\n\n00:04:57.629 --> 00:05:01.740\ntoss them with two things some\nextra-virgin olive oil which is not\n\n00:05:01.740 --> 00:05:06.270\nsurprising plus one teaspoon of Dijon\nwhich I guess could be sort of\n\n00:05:06.270 --> 00:05:10.319\nsurprising but it's a proven scientific\nfact that mustard makes baked tomatoes\n\n00:05:10.319 --> 00:05:15.180\ntaste better so we will go ahead and mix\nall that together and know we didn't\n\n00:05:15.180 --> 00:05:17.879\nforget the salt\nokay I think if we solved these now what\n\n00:05:17.879 --> 00:05:21.300\nwe'll pull out too much water so what\nwe'll do if it needs more salt is\n\n00:05:21.300 --> 00:05:25.680\nsprinkle some on after its baked and\nthat's it once we have that mixed we can\n\n00:05:25.680 --> 00:05:29.610\nset it aside and pull out our chilled\ndough and we'll go ahead and spread on\n\n00:05:29.610 --> 00:05:33.449\nour cheese mixture and it's probably\nunnecessary because this filling is so\n\n00:05:33.449 --> 00:05:37.710\nsoft but because we don't want to tear\nthe dough what us high-end pastry chefs\n\n00:05:37.710 --> 00:05:41.699\nwill normally do is go ahead and sort of\ndistribute the filling by spoonful and\n\n00:05:41.699 --> 00:05:46.289\nthen spread it out with a spatula and\nbasically that just gives us a little\n\n00:05:46.289 --> 00:05:49.979\nhead start but regardless we'll go ahead\nand spread that out as evenly as\n\n00:05:49.979 --> 00:05:54.120\npossible leaving approximately an inch\nand a half unspread around the outside\n\n00:05:54.120 --> 00:05:58.889\naround the outside around the outside\nand that's a once our dough has been\n\n00:05:58.889 --> 00:06:03.000\ncheesed we can go ahead and transfer on\nour tomatoes and please note I'm using a\n\n00:06:03.000 --> 00:06:07.409\nslotted spoon to do this so as not to\ntransfer on too much liquid which there\n\n00:06:07.409 --> 00:06:11.509\nshouldn't be too much because we just\ncut these Bob better safe than sorry oh\n\n00:06:11.509 --> 00:06:15.629\nand if they're already liquids left in\nthe bowl make sure you drink them or dip\n\n00:06:15.629 --> 00:06:19.680\nacross the bread in it because those are\ngoing to be insanely delicious and then\n\n00:06:19.680 --> 00:06:23.189\nwhat we're gonna do once our tomatoes\nhave been transferred on and any spots\n\n00:06:23.189 --> 00:06:28.110\nneeding it tomato have been filled we'll\ngo ahead and form our galette by folding\n\n00:06:28.110 --> 00:06:33.389\nup and over the excess dough creating a\npleat every three inches or so okay so\n\n00:06:33.389 --> 00:06:38.159\njust go around as shown sort of folding\nand gently pressing and then turning the\n\n00:06:38.159 --> 00:06:43.920\npad two or three inches in doing it\nuntil we get to that last fold oh and if\n\n00:06:43.920 --> 00:06:46.800\nyou were tempted earlier to trim the\nedge of the dough to make it all\n\n00:06:46.800 --> 00:06:51.240\nperfectly neat cuz you're one of those\npeople don't do it it's not necessary\n\n00:06:51.240 --> 00:06:54.390\nokay not only are these slate\nirregularities not going to matter\n\n00:06:54.390 --> 00:06:58.140\nthey're actually going to make it look\nbetter once this is baked and that's it\n\n00:06:58.140 --> 00:07:00.900\nonce our GLaDOS form we only have a\ncouple things to do before it goes in\n\n00:07:00.900 --> 00:07:04.140\nthe oven the first of which would be to\npaint the dough all over with an egg\n\n00:07:04.140 --> 00:07:09.120\nwash which is simply an egg being with a\ncouple teaspoons of water and then we\n\n00:07:09.120 --> 00:07:13.020\nwill finish this up with a very light\ndusting of Parmesan cheese of course the\n\n00:07:13.020 --> 00:07:19.020\nreal stuff parmigiano-reggiano accept no\nsubstitutes and that's it once that's\n\n00:07:19.020 --> 00:07:24.060\nbeen graded over this is ready to\ntransfer into the center of a 425 degree\n\n00:07:24.060 --> 00:07:29.820\noven for about 30 minutes or so or until\nvery well browned and hopefully looking\n\n00:07:29.820 --> 00:07:34.200\na little something like this which i\nthink looks absolutely gorgeous and by\n\n00:07:34.200 --> 00:07:36.810\nthe way when I said browned\nI didn't just mean the top and the sides\n\n00:07:36.810 --> 00:07:40.680\nthe bottom needs to be golden brown as\nwell so don't be afraid to peek and\n\n00:07:40.680 --> 00:07:44.790\nthat's it we are now faced with the\nhardest part of this recipe waiting for\n\n00:07:44.790 --> 00:07:49.229\nthis to cool down completely all right\nthis is not good hot it is not good warm\n\n00:07:49.229 --> 00:07:53.760\nbut room temperature or chilled there is\nnothing better so for the sake of this\n\n00:07:53.760 --> 00:07:57.120\nvideo let's just say that's what I did\nat which point I garnished with a little\n\n00:07:57.120 --> 00:08:00.960\nbit of basil so I could take some\npictures but truth be told here the Sun\n\n00:08:00.960 --> 00:08:03.450\nwas going down\nso I was kind of forced to cut into this\n\n00:08:03.450 --> 00:08:06.540\nwhile was still a little bit warm I mean\nit was close\n\n00:08:06.540 --> 00:08:10.229\nbut it wasn't quite room temp which is\nwhy things are gonna seem a little bit\n\n00:08:10.229 --> 00:08:15.270\nsoft because they are okay once it cools\nthe cheese is gonna firm up and our\n\n00:08:15.270 --> 00:08:19.320\ntomatoes are gonna get nice and jammy\nbut having said all that this still\n\n00:08:19.320 --> 00:08:22.830\nreally was outstanding\nokay the combination of that buttery\n\n00:08:22.830 --> 00:08:27.270\nflaky crust with that little bit of\ngritty crunch from the cornmeal plus\n\n00:08:27.270 --> 00:08:31.229\nthat savory herbaceous tangy cheese\nwhich is just a marriage made in heaven\n\n00:08:31.229 --> 00:08:35.580\nfor those incredibly sweet tomatoes and\nby the way these tomatoes were super\n\n00:08:35.580 --> 00:08:39.599\nsweet before they went in the oven but\nonce roasted especially with a little\n\n00:08:39.599 --> 00:08:44.099\nbit of Dijon on there they basically\nturn into candy except without the guilt\n\n00:08:44.099 --> 00:08:48.810\nand since this was a tad warm I did go\nwith the fork but if you let this cool\n\n00:08:48.810 --> 00:08:52.800\ndown all the way you should be able to\neat it like a slice of pizza\n\n00:08:52.800 --> 00:08:57.540\nif as directed you make sure that bottom\ncrust gets browned okay so please be\n\n00:08:57.540 --> 00:09:01.649\nsure to bake this long enough oh and I\ndid forget one thing to show you because\n\n00:09:01.649 --> 00:09:04.410\nI was so taken by this thing's beauty\nand deliciousness\n\n00:09:04.410 --> 00:09:08.880\nbut once this cools down before you\nserve it it's not a bad idea to drizzle\n\n00:09:08.880 --> 00:09:12.750\nthe top with some olive oil as well as a\nnice sprinkling of sea salt\n\n00:09:12.750 --> 00:09:17.040\nokay our crust is seasoned and our\ncheese filling seasoned but I do find a\n\n00:09:17.040 --> 00:09:19.920\nlittle bit of extra salt on top does\nhelp bring out all the flavors even\n\n00:09:19.920 --> 00:09:25.200\nfurther but anyway that's it what we're\ncalling cherry tomato and cheese galette\n\n00:09:25.200 --> 00:09:28.680\nthis is dedicated to everyone out there\nthey planned that one extra cherry\n\n00:09:28.680 --> 00:09:31.649\ntomato planner and are now trying to\nfigure out how to use all those I\n\n00:09:31.649 --> 00:09:36.360\nthought whether you grow your own or\nhave to buy some I really do hope you\n\n00:09:36.360 --> 00:09:40.079\ngive this a try soon so head over to\nfood wishes dot-com for all the\n\n00:09:40.079 --> 00:09:51.940\ningredient amounts of more info as usual\nand as always\n\n00:10:02.780 --> 00:10:04.840\nyou" ], "output": "media/", "pwd": "/data/archive/1728416227.684641", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:36:18.402135+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/postlight-parser", "https://m.youtube.com/watch?v=Y56aOSfNM34" ], "cmd_version": "2.2.3", "end_ts": "2024-10-08T23:36:17.661258+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1728416227.684641", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:36:15.423141+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/readability-extractor", "./{dom,singlefile}.html" ], "cmd_version": "0.0.11", "end_ts": "2024-10-08T23:36:15.365683+00:00", "index_texts": [], "output": "ArchiveError: Readability was not able to 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