Baking for All Occasions
Double-Crust Sweet Ricotta Galette
Page 122
| Course Type: Pies and Tarts
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Recipe Reviews
Really tasty for breakfast or dessert. The components of this recipe (the pastry and the filling) can both be made ahead and put together when your ready to eat. Lovely and not too sweet.
Zosia from Toronto, ON
This is a really lovely treat: sweet, creamy cheese, flavoured with orange and almond, surrounded by buttery, flaky pastry.
Most of the work is in making the dough (all-butter flaky pastry recipe page 356). The filling takes just a few minutes to mix after the cheese is drained. Half the dough is rolled out, spread with the cheese mixture and topped with the remaining dough. After a final sprinkling of sugar, the pastry is baked. As with the other recipes I’ve tried from this book, the instructions are clear and baking times accurate.
Not too sweet and very delicious. The filling is moist but not runny.....it would be great in hand pies.
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