Life is slowing down for us this summer and that means I’m able to get back into the kitchen. I’m taking full advantage of the time this weekend and made these mini galettes.
Whenever I buy ricotta for recipes, I always have some leftover. This recipe uses a cup of ricotta and the perfect way to use it. You can easily switch out the fruit to whatever you have on hand. I’m looking forward to making them again when peaches are in season.
1 sheet of pie dough
1 cup ricotta
4 tsp honey
3/4 cup sliced fruit (I used strawberries and cherries)
1 egg, beaten
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Divide your pie dough into 4 equal balls. Roll into circles about 1/4″ thick. Place on the baking sheet.
Place 1/4 cup ricotta on each piece and spread leaving about an inch of dough around the edge. Drizzle 1 teaspoon of honey over the ricotta and layer the fruit. Fold up the dough over the fruit, sealing the dough as you go. Brush the dough with the egg and sprinkle with sugar.
Bake for 25 to 30 minute until the crust is golden brown. Serve warm.
Source: Oven Love