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3 tablespoons olive tapenade (I just used store bought from Whole Foods)
1/2 cup loosely packed fresh basil leaves, washed and dried and cut crosswise into thin strips
Filling:
1/4 cup ricotta
1/4 cup freshly grated Parmesan (use the good stuff!)
2 galette rounds, baked
1/2 pound small cherry tomatoes, halved
Galette Rounds
1/4 cup milk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
3 large egg yolks
1 large whole egg
2 cups all-purpose flour
1 3/4 teaspoons salt
3 tablespoons chopped fresh chives
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