pastry is a big love of mine whether its sweet or savoury and i am fortunate enough to have an amazing friend with an amazing walnut farm.
this dish is lovely on its own with a tossed salad but i served it alongside rump steak with a rich red wine sauce. it was delicious.
you can make smaller, individual galettes, roll the pastry to form pinwheels or enclose the pastry to make a large or a few small pies.
the ricotta with the walnuts really makes this tart so creamy and decadent that you most certainly will opt for seconds.
i topped the galette with mushrooms but there really are no rules. be creative. follow your taste requirements.
1 roll puff pastry
1 egg, beaten
200g ricotta cheese
1 garlic clove, peeled
50g walnuts (and extra chopped walnuts for the topping)
2 sprigs thyme, leaves only
1 sprig rosemary, leaves only
a few parsley sprigs
handful rocket leaves
squeeze of lemon juice
1/2tsp black pepper
1/2 punnet mushrooms (optional)
olive oil (to fry mushrooms)
shaved parmesan (optional)
preheat the oven to 180 degrees C.
on a floured surface, roll out the puff pastry. score a border around the pastry, about 1.5 – 2cm from the edge.
brush the pastry with the beaten egg, dock the pastry a few times using a fork and bake for roughly ten (10) minutes until lightly coloured.
while the pastry bakes, add the remaining ingredients (except mushrooms, olive oil & parmesan) to a blender and blend until just smooth.
remove the pastry from the oven and cool for ten minutes. carefully push down any pastry that has risen in the middle.
meanwhile cook the mushrooms in a little olive oil until just cooked.
spread the mixture evenly into the middle of the tart leaving the beautiful puffed up edge. top with the mushrooms and the chopped walnuts and bake for a further 12 minutes until the pastry is golden and the nuts lightly toasted.
remove from the oven, cool for five minutes and garnish with shaved parmesan and fresh herbs.
best served warm
from my kitchen to yours, with love x