@recipesbydrritu: Spring Garden Ricotta Galette For the Dough: Ingredients: • 1¼ cups all-purpose flour • ½ tsp salt • 5 tbsp cold unsalted butter, cubed • 3 tbsp plain Greek yogurt • 2–4 tbsp ice water Instructions: 1. Whisk flour and salt. 2. Cut in butter until pea-sized pieces form. 3. Stir in the yogurt. 4. Add ice water gradually until the dough just comes together. 5. Form into a disk, wrap, chill 30 minutes. Lemony Ricotta Base: Ingredients: • ¾ cup ricotta • 1 tsp lemon zest • 1–2 tsp lemon juice • ½ tsp Dijon mustard • 1 tsp olive oil • Black pepper & a pinch salt • Optional: chopped dill or basil Instructions: 1. Mix until smooth and spreadable. It should be thick and not runny. Spring Vegetable Topping Ingredients: • 8–10 whole asparagus spears (trimmed) • ½ cup peas (pat dry if thawed) • 1 small zucchini (thin ribbons) • 3 radishes (paper thin) Instructions: 1. Pat all vegetables dry. Slice zucchini thin (thick slices will ooze out more water). 2. In a bowl, gently toss 1 teaspoon olive oil, a pinch of salt, and 1–2 tsp lemon juice. 3. Toss the asparagus and zucchini just to lightly coat—not soak. Do NOT let veggies sit long after salting (they’ll release water). Assemble immediately after tossing. Assemble: 1. Preheat oven to 400°F (200°C). 2. Roll out the dough into 10–12 inch circle and transfer to parchment-lined baking sheet. 3. Spread ricotta leaving a 2-inch border. 4. Arrange the veggies as you like. 5. Fold edges inward, then brush crust lightly with egg wash, and sprinkle some sesame seeds. 6. Bake for 30–35 minutes until the crust is deep golden, the bottom is crisp, the ricotta is set, and the veggies are tender but vibrant. 7. Right after baking, finish with fresh herbs (dill, basil, mint), lemon zest, and a light sprinkle of Parmesan. Enjoy! #galette #spring #baking #springgarden #Recipe

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Monday 13 April 2026 16:14:32 GMT