<\/i><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/a>*<\/p><\/li>1\/2 teaspoon 1\/2 cumin seeds<\/p><\/li>
1\/4 teaspoon 1\/4 fine sea salt<\/p><\/li>
Black pepper, coarsely ground<\/p><\/li>
10 ounce 10 carton mixed cherry and grape tomatoes<\/p><\/li>
1 1 orange, peel sliced off, cut into 1\/3 inch slices, and each slice cut into 8 pieces<\/p><\/li>
1 1 egg, beaten well for an egg wash<\/p><\/li>
2 2 scallions, finely slivered<\/p><\/li>
1 small 1 fresh red or green chile, minced<\/p><\/li>
A few A flat leaf parsley leaves for garnish<\/p><\/li><\/ul>\n\t\t\t
Directions<\/h3>\n\t\t\t- Crust<\/strong><\/li>
- Follow Ottolenghi\u2019s recipe, substituting fine cornmeal for the instant polenta, chives for the sage, and adding chipotle flakes. While it chills, proceed with preparing the filling.<\/li>
- Filling<\/strong><\/li>
- Preheat oven to 450\u00b0 with a rack in the center. Combine the potatoes, 1 1\/2 tablespoons olive oil, 1\/2 teaspoon salt and a few grinds of pepper in a bowl. Spread them out on a parchment lined half sheet pan. Place the orange slices on the same sheet pan and drizzle the oranges with the remaining tablespoon of olive oil, sprinkle with a large pinch of salt and a few grinds of black pepper. Flip each orange over a couple of times to make sure it\u2019s covered in some oil, salt and pepper. Bake for 20 minutes. Set aside and let cool to room temperature. Reduce the oven temperature to 425\u00b0. <\/li>
- While the potatoes and oranges are in the oven, stir together the cr\u00e8me fra\u00eeche and next 5 ingredients in a large bowl. Gently stir in the cooled potatoes and orange slices. I used my hands for this in order to prevent the potatoes from breaking. <\/li>
- On a floured surface, roll out the dough to a 12 inch circle, place on a parchment lined sheet pan and let chill in the refrigerator for 30 minutes. <\/li>
- While the rolled out crust is chilling, prepare the tomatoes. In a large bowl whisk together the pomegranate molasses and next 5 ingredients. Stir in the tomatoes. Remove the crust from the refrigerator and fill the inside with overlapping layers of the potatoes and oranges, scraping any remaining creme fraiche on top, but leaving a 1 1\/2 inch edge of the dough unfilled. <\/li>
- Using a slotted spoon, strain half of the tomatoes out of the marinade and place on top of the potatoes. Fold in the edges of the dough, creating small pleats around the edge. Brush the edges of the dough with the egg wash. Bake for 30 minutes, until the crust is golden. Let cool for 30 minutes. <\/li>
- While the galette is cooling, stir the orange pieces into the remaining marinating tomatoes. When ready to serve, strain the tomatoes and oranges and scatter them on top of the galette, along with the slivered scallions, minced chile, and parsley leaves. Enjoy!<\/li><\/ul>\n\t\n