Homemade shortcrust pastry with lemony ricotta cheese and salmon. It cannot get better for this savoury galette.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Cut the butter in cubes. In the bowl of a food processor combine the flour and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, like the size of rice.
Add the egg to the dough and pulse until the dough comes together. If needed add 1-2 tablespoons ice water. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper.
In a small bowl, mix the ricotta cheese with lemon zest, lemon juice, garlic powder, dried dill and season with salt and pepper. Peel and finely slice the onion. Drain the capers. Wash the dill, shake dry and pluck the leaves from the stems.
Rinse the salmon under cold water and pat dry. Then cut into about 2 cm thick strips.
On a floured surface, roll the dough to about 0,5 cm thick. Transfer to a baking sheet lined with parchment paper. Leaving a 3 cm border around the edges, spread the ricotta mixture evenly on the dough. Top the cream with the salmon, onions, capers and half of the fresh dill.
Fold the edge of the dough over the filling. In small bowl, whisk the egg yolk with the ice water and brush the crust with the eggwash. Sprinkle the sesame seeds around.
Bake the galette for about 22-25 cm, until the crust is golden.
Allow to cool 5 minutes and then slice and serve with the remaining fresh dill.
Preparing In The Kitchen
Cut the butter in cubes. In the bowl of a food processor combine the flour and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, like the size of rice.
Add the egg to the dough and pulse until the dough comes together. If needed add 1-2 tablespoons ice water. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper.
In a small bowl, mix the ricotta cheese with lemon zest, lemon juice, garlic powder, dried dill and season with salt and pepper. Peel and finely slice the onion. Drain the capers. Wash the dill, shake dry and pluck the leaves from the stems.
Rinse the salmon under cold water and pat dry. Then cut into about 2 cm thick strips.
On a floured surface, roll the dough to about 0,5 cm thick. Transfer to a baking sheet lined with parchment paper. Leaving a 3 cm border around the edges, spread the ricotta mixture evenly on the dough. Top the cream with the salmon, onions, capers and half of the fresh dill.
Fold the edge of the dough over the filling. In small bowl, whisk the egg yolk with the ice water and brush the crust with the eggwash. Sprinkle the sesame seeds around.
Bake the galette for about 22-25 cm, until the crust is golden.
Allow to cool 5 minutes and then slice and serve with the remaining fresh dill.
