Galette with Ricotta, Kale and Roasted Shallots

Name: Galette with Ricotta, Kale and Roasted Shallots
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 150 g (about 1 ¼ cups) All purpose flour; 3 g (about ½ teaspoon) Salt; 45 g (about ¼ cup) Fine cornmeal; 100 g (about ½ cup) Unsalted butter; 45 g (about 3 tablespoons) Sour cream; 75 g (about ¼ cup) cold Water; 300 g (about 7 ¼) peeled Shallot; 250 g (about 4 ⅓) sliced Baby potato; 1 sprig Rosemary; 30 g (about 2 ¼ tablespoons) Olive oil; 150 g (about 1) chopped Kale; 250 g (about 1 cups) Ricotta cheese; 2 (about 100 g) Egg; 1 (about 58 g) zest of Lemon; ¼ teaspoon (about 2 g) Salt; ¼ teaspoon Black pepper

Drop

POSTED 9 April 2020 (LAST UPDATED 14 October 2020)

Serves

Total Time

1hrs 20mins

Calories

481

Easy, rustic galette tart with roast shallots, potatoes and a zesty ricotta-kale mixture. The galette has a special sour cream crust, but you could also use our Flaky Pastry Dough.

INGREDIENTS

All purpose flour
150 g (about 1 ¼ cups)
Salt
3 g (about ½ teaspoon)
Fine cornmeal
45 g (about ¼ cup)
Unsalted butter
100 g (about ½ cup)
Sour cream
45 g (about 3 tablespoons)
Water
75 g (about ¼ cup)cold
Shallot
300 g (about 7 ¼)peeled
Baby potato
250 g (about 4 ⅓)sliced
Rosemary
1 sprig
Olive oil
30 g (about 2 ¼ tablespoons)
Kale
150 g (about 1)chopped
Ricotta cheese
250 g (about 1 cups)
Egg
2 (about 100 g)
Lemon
1 (about 58 g)zest of
Salt
¼ teaspoon (about 2 g)
Black pepper
¼ teaspoon

METHOD

1. Add all purpose flour, salt, fine cornmeal and unsalted butter to a clean medium bowl
2. Blend until coarse crumbs form
3. Add sour cream and water to a clean small bowl
4. Transfer cream to dry ingredients
5. Blend until dough forms
6. Turn out on lightly-floured surface
7. Wrap with plastic wrap
8. Chill in fridge - 1 hr
9. Pre-heat oven - 180°C
10. Add shallot, baby potato, rosemary and olive oil to a clean medium bowl
11. Transfer vegetables to large roasting dish
12. Roast medium bowl until soft - 20 min
13. Add kale to a clean frying pan
14. Sauté until soft - approx 5 min
15. Add ricotta cheese, egg, lemon, salt and black pepper to a clean medium bowl
16. Transfer vegetables to filling
17. Mix until combined
18. Flour a clean baking sheet lightly
19. Flatten content of work surface onto baking sheet
20. Roll out
21. Transfer half of filling to baking sheet
22. Add content of medium bowl to baking sheet
23. Transfer the rest of filling to baking sheet
24. Fold
25. Add egg to a clean small bowl
26. Beat
27. Glaze baking sheet
28. Bake until golden brown - 30 min, 180°C
29. Slice

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