Galette with Homemade Ricotta and Mushrooms Recipe
When I was cooking cottage cheese, I got a wonderful serum. And I promised you that it would continue! Meet homemade ricotta! And a great biscuit with it. Tender dough and delicious filling made this biscuit a favorite in our unsweetened pastries!
Servings Prep Time
4 10minutes
Cook Time
60minutes
Servings Prep Time
4 10minutes
Cook Time
60minutes
Ingredients
Dough:
Filling:
Ricotta cheese:
Instructions
  1. After cooking the cottage cheese, a beautiful thick whey was left on the starter. It was about 600 ml, I added up to 1 liter. Lightly salted.
  2. Gradually heated the serum to 80 degrees and poured lemon juice. Stir quickly and leave on low heat for 5-7 minutes. Although ricotta is translated as twice cooked, superheated. Nothing should boil, just warm it up. Then you need to remove the pan from the heat and let it brew until the whey begins to separate well from the flakes of the future ricotta.
  3. Cover the colander with wet gauze in 4 layers. Pour out the serum and let it drain freely. When the dripping almost stops, hang the gauze by tying its ends and threading a convenient wand into the knot.
  4. Then gently lubricate the nodule with ricotta and refrigerate for 3-4 hours. The result is a magnificent 150 gram ricotta! And almost for free!
  5. For the dough, whisk the butter with flour and salt in a blender.
  6. Add the yolk and a couple of tablespoons of thick yogurt.
  7. Whisk to assemble the dough into a ball. The dough turns out to be very soft and plastic.
  8. Roll out the dough into a circle on parchment paper. Make a contour in the middle with the help of plates for the convenience of placing the filling. put the dough in the refrigerator for half an hour directly on the paper, covering it with a film.
  9. While the dough is cooling, prepare the filling. Simmer the chopped onion in oil until it becomes transparent. Add the green onion and let it fry a little. Then add spinach. If it is fresh, change it until it wilts. If frozen, reheat for a couple of minutes. Cool and mix with ricotta and raw yolk.
  10. Preheat the oven to 200 degrees. Take out the dough and lay out the filling. Place thin slices of fresh mushrooms on top. Sprinkle them with thin slices of parmesan.
  11. Sprinkle with a small amount of black pepper and wrap the edges of the dough folds in a biscuit, lightly pinching. Brush the sponge cake with protein and bake until the dough is browned.
  12. Serve the galette warm. A glass of white wine will make the meal truly festive!
  13. Bon appetit.
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