Double-Crust Sweet Ricotta Galette

Page 122

| Course Type: Pies and Tarts

(2 reviews)

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Recipe Review

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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