Mini Hot Honey Asparagus and Ricotta Galettes
Josh Ball
Rated 4.0 stars by 1 users
Category
Meals
Servings
3
Prep Time
45 minutes
Cook Time
35 minutes
If experimenting with new recipes is one of your goals this year, this mini hot honey asparagus and ricotta galettes recipe is the perfect place to start.
Ingredients
-
140g unsalted butter, chilled and cubed
- 200g all purpose flour
- ½ tbsp sugar
- ¾ tsp salt flakes
-
1 Egg
-
250g ricotta
- Zest of 1 lemon
- 2 tsp chives
- 2 tsp dill
- 1 garlic clove, minced
- 1 tsp grated parmesan
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 bunch asparagus
Dough
Filling
Directions
Fill a liquid measuring cup with 1 cup of water, add some ice and refrigerate until assembling dough.
- In a large bowl, combine the flour, sugar and salt. Work in half the butter, using your fingertips to pinch the butter pieces into the flour, working them into very small pieces (roughly the size of a pea). Add in the other half of the butter and continue working it into the flour until you have a coarse, slightly yellow mixture with some larger pieces of butter and some very small pieces.
- Bring the dough together by slowly adding 5 tbsp of the ice water, constantly tossing with a fork. Then toss a few times with your hands before kneading inside the bowl to bring the dough together. Line your work surface with a sheet of cling wrap and transfer large clumps of dough to the plastic. With any remaining flour mixture, add a tbsp of iced water at a time, tossing with a fork, before kneading and transferring to the cling wrap.
- Pat the dough into a thick rectangle and wrap tightly, pressing out any air and pressing with the heel of your hand to flatten slightly. Refrigerate for at least 2 hours.
- When you are ready to make the galette, preheat the oven to 200°C fan forced and line a large baking tray with baking paper.
