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Three-cheese galette

Name: Ricotta, parmesan and goats cheese galette recipe
Yield: 6
Ingredients: 250g fresh ricotta; 150g goat’s cheese; 2 spring onions, white and green parts thinly sliced; Finely grated zest of ½ lemon; 150g Brussels sprouts, very thinly sliced (we used a mandoline); 150g seedless red grapes; 6 thyme sprigs; 45g ( cup) walnuts, coarsely chopped; 225g (1½ cups) plain flour, plus extra for dusting; 150g unsalted butter, chilled and chopped; ¼ cup (20g) finely grated parmesan; 1 egg yolk; 1 tbs chilled water

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https://healthimprovements.info/recipes/ricotta-parmesan-goats-cheese-galette-recipe/j0u555wd — Three-cheese galette

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by Matt Preston

delicious. senior editor

Oct 01, 2019

“This is the simplest of tarts – free-form and so understanding if you don’t have time to make the pastry yourself, even though this pastry is almost easier than opening a packet. If you go with bought pastry, sprinkle the inside liberally with grated parmesan and press it in.” - Matt Preston. This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.

250g fresh ricotta
150g goat’s cheese
2 spring onions, white and green parts thinly sliced
Finely grated zest of ½ lemon
150g Brussels sprouts, very thinly sliced (we used a mandoline)
150g seedless red grapes
6 thyme sprigs
45g ( cup) walnuts, coarsely chopped

Parmesan pastry

225g (1½ cups) plain flour, plus extra for dusting
150g unsalted butter, chilled and chopped
¼ cup (20g) finely grated parmesan
1 egg yolk
1 tbs chilled water

Method

1.

For the parmesan pastry, blitz the flour, butter and parmesan in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water and process until the dough just comes together. Turn the dough out onto a lightly floured work surface and gently press it into a disc. Cover with plastic wrap and refrigerate for 30 minutes to rest.
2.

Place ricotta, goat’s cheese, spring onion and lemon zest in a bowl and mix until smooth. Season well.
3.

Preheat the oven to 200°C. Place the pastry on a large piece of baking paper and, with a lightly floured rolling pin, roll it out to a 32cm-diameter round. Lift the paper and tilt it to slide the pastry onto a baking tray.
4.

Spoon ricotta mixture over pastry, leaving a 4cm border. Top with Brussels sprout, grapes and thyme. Fold pastry edge up and over the filling, pleating it roughly as you go. Bake for 20 minutes. Sprinkle with walnuts and bake for a further 10 minutes or until the grapes are plump and the walnuts are golden.