Strawberry Ricotta Galette
A rustic galette featuring creamy ricotta and sweet strawberries enhanced with tangy balsamic pearls and fresh mint for a delightful balance of flavors and textures.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl
- 1 saucepan
- 1 dropper
Ingredients
- 1 sheet store-bought puff pastry thawed
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey plus more for drizzling
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries hulled and sliced
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 1 egg beaten (for egg wash)
- 1/4 cup balsamic vinegar
- 1/2 teaspoon agar-agar powder
- 1/2 cup vegetable oil chilled
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry into a 12-inch circle on a floured surface and transfer it to the prepared baking sheet.
- In a mixing bowl, combine ricotta, 2 tablespoons honey, and vanilla extract; spread this mixture evenly over the pastry, leaving a 2-inch border.
- Toss sliced strawberries with cornstarch and sugar, then arrange them over the ricotta layer.
- Fold the pastry edges over the filling, pleating as you go, then brush the edges with the beaten egg.
- Bake the galette for 25 to 30 minutes until the pastry is golden brown, then let it cool slightly.
- To make balsamic pearls, heat balsamic vinegar and agar-agar powder in a small saucepan, stirring until dissolved; simmer for 1 minute, then cool slightly.
- Using a dropper, drip the balsamic mixture into chilled vegetable oil to form small pearls; strain and rinse the pearls with water.
- Drizzle the galette with honey, top with the balsamic pearls and fresh mint leaves, and serve warm or at room temperature.
Notes
- Use fresh, ripe strawberries for best flavor.
- Chill the oil well before making balsamic pearls for perfect shape.
- Store leftovers covered in the refrigerator for up to 2 days.
- Honey drizzle can be adjusted to taste.