Red White & Blue Ricotta Galette
Happy Independence Day! I woke up early today, the sun shining on my bed at 5:30 am and I was absurdly, entirely awake. I had planned to sleep in today, but my body and the sun had other plans, apparently. There was no use lying in bed when I was so thoroughly alive and awake.
We were heading to the lake today, but I knew my daughter wouldn’t be up yet for hours. I thought about waking her and throwing her in the car, letting her nap on the way, but I knew she needed her sleep, so I decided to bake something. Something festive for the occasion. It’s the 4th of July and I love holidays, especially summer holidays.
I had some blueberries and strawberries in the fridge, oh and some ricotta cheese and puff pastry … oooh yes! A galette. I’ll make a ricotta galette. I’d been drooling over this Ricotta Goat Cheese galette by Linda’s Italian Table for a week … bought the puff pastry just to make it. I had entirely intended to make that lovely savory galette, but well, it’s the fourth of July and I just HAD to have it red, white & blue, to match the occasion.
- 1 sheet of puff pastry, thawed
- 1 15-oz container of ricotta cheese
- 1/4 cup maple syrup
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon finely chopped rosemary
- 1 egg
- Fresh strawberries & blueberries
- Preheat the oven to 350 F. In a small mixing bowl, mix the ricotta, maple syrup, honey, vanilla, rosemary and egg.
- Roll the puff pastry sheet in a little flour to a 12-14 inch rectangle. Poke the center of the puff pastry with a fork everywhere except about 1 1/2 inch border to keep it from puffing in the middle, then spread the ricotta mixture all over that center area (leaving that little border). Fold the edges of the puff pastry in. Top the middle with sliced strawberries and blueberries.
- Bake at 350 F for about 30 minutes or until the puff pastry is a nice golden brown. Top with additional berries before serving, if desired.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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