Strawberry Ricotta Galette

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32 likes 29 klips

This simple, beautiful and delicious galette is the perfect way to celebrate seasonal summer berries!

8gx1GguhJc Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

30 min

PT30M
Wait Time

30 min

PT30M PT1H20M
Strawberry Ricotta Galette

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Sift the flour and mix it with sugar. Place it into the bowl of the food processor. Add ricotta, cold butter and orange zest and beat until crumbly.

Sift the flour and mix it with sugar. Place it into the bowl of the food processor. Add ricotta, cold butter and orange zest and beat until crumbly.

Step 2

Mix in the iced water until the dough holds together. Form into a ball, wrap and refrigerate at least 30 minutes. Heat the oven to 200C (390F).

Mix in the iced water until the dough holds together. Form into a ball, wrap and refrigerate at least 30 minutes. Heat the oven to 200C (390F).

Step 3

Slice the strawberries.

Slice the strawberries.

Step 4

Roll out the dough and form a circle (or any other shape you prefer). Spread the sliced strawberries leaving a 3-5 cm margin.

Roll out the dough and form a circle (or any other shape you prefer). Spread the sliced strawberries leaving a 3-5 cm margin.

Step 5

Fold the edges. Brush the naked crust with beaten egg. Sprinkle with brown sugar and chopped pistachios.

Fold the edges. Brush the naked crust with beaten egg. Sprinkle with brown sugar and chopped pistachios.

Step 6

Bake about 25-30 min until the crust is golden and crisp. Serve warm or cold with ricotta. Bon appetit!

Bake about 25-30 min until the crust is golden and crisp. Serve warm or cold with ricotta. Bon appetit!

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About the Creator

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lusya

Gastronaut & Cookaholic My blog - gastrokot.by

Strawberry Ricotta Galette

Strawberry Ricotta Galette

By lusya

This simple, beautiful and delicious galette is the perfect way to celebrate seasonal summer berries!

Prep Time

20 min

Cook Time

30 min

Wait Time

30 min

Ingredients

Serves 6

Instructions

Sift the flour and mix it with sugar. Place it into the bowl of the food processor. Add ricotta, cold butter and orange zest and beat until crumbly.

Step 1

Sift the flour and mix it with sugar. Place it into the bowl of the food processor. Add ricotta, cold butter and orange zest and beat until crumbly.

Mix in the iced water until the dough holds together. Form into a ball, wrap and refrigerate at least 30 minutes. Heat the oven to 200C (390F).

Step 2

Mix in the iced water until the dough holds together. Form into a ball, wrap and refrigerate at least 30 minutes. Heat the oven to 200C (390F).

Slice the strawberries.

Step 3

Slice the strawberries.

Roll out the dough and form a circle (or any other shape you prefer). Spread the sliced strawberries leaving a 3-5 cm margin.

Step 4

Roll out the dough and form a circle (or any other shape you prefer). Spread the sliced strawberries leaving a 3-5 cm margin.

Fold the edges. Brush the naked crust with beaten egg. Sprinkle with brown sugar and chopped pistachios.

Step 5

Fold the edges. Brush the naked crust with beaten egg. Sprinkle with brown sugar and chopped pistachios.

Bake about 25-30 min until the crust is golden and crisp. Serve warm or cold with ricotta. Bon appetit!

Step 6

Bake about 25-30 min until the crust is golden and crisp. Serve warm or cold with ricotta. Bon appetit!

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