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Friday, July 19, 2013

Ricotta and Tomatoes Puff Pastry Galette

Last night I was getting hungry and I just needed a quick snack. I remembered we have puff pastry in the freezer and I never get to use it.

I was in the mood for something rather salty, but ironically the only cheese we had was ricotta (not so salty).

I just rolled the puff pastry on a clean surface, dusted with some flour and divided the patsry in 6 equal squares. I sprinkled some salt on the dough, made some tiny holes with a fork, so that ot won't puff to much while baking. Then, I just added some ricotta cheese and thin slices of tomatoes in the middle leaving the edges clear. Brush the edges with a beaten egg and seal them so that the juices don't spill in the oven. Garnish it with some basil leaves and in the oven it goes.

After just 20-25 min you have a great snack and I have to say it is actually quite filling. I liked it best warm to room temperature, but cold would also do if you want to make smaller galettes and pack it for work/school.


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