Here’s the final installment in the ricotta recipe series.
In case you missed it, last week I shared a seriously rad homemade ricotta recipe. Then, I promised to post three recipes that incorporated said fresh ricotta.
Here are the first two fresh ricotta recipes:
Well, my foodie friends, who doesn’t love dessert?
*not hearing any objections…*
I am convinced that Sage (my teenager) believes that dessert makes up one of the two food groups (the other one being chocolate). She is rarely picky about the food I serve, provided that it is vegetarian, doesn’t contain mushrooms, and does contains copious quantities of cheese. But, there have been times when it’s clear that she was really digging something I served, which, in this case, was a mango and ricotta galette. Getting a teenager’s enthusiastic stamp of approval is no easy feat, so I figured that I had created a winner worthy of sharing with my wonderful readers.
Need suggestions for beverage pairings?
This galette is rich without being heavy (of course, all of that changes if you top it off with ice cream or whipped cream as suggested), and a sparkling white wine that’s not overly dry would be perfect. Alternatively, I wouldn’t turn down a tropical, lime-infused beverage (such as a mojito), but only if the sweetness factor was tamed down a bit more than usual. Finally, San Pellegrino with a spritz of lime would be AWESOME.
Here’s the recipe.
A Tantalizing Mango & Ricotta GalettePrint Recipe
- For the galette dough (makes two galettes - save one for another purpose)*:
- 1/3 c. very cold water
- 3 T. buttermilk, yogurt, or sour cream
- 1 c. unbleached flour
- 1/4 c. cornmeal
- 1 t. sugar (optional)
- 1/2 t. sea salt
- 7 T. cold unsalted butter, cut into dice
- For the mango filling:
- 2 ataulfo or champagne mangoes
- 4 oz. homemade ricotta or store bought ricotta, drained if wet
- 1/4 c. packed brown sugar
- a splash of vanilla extract
- a large splash or two of lime juice
- a pinch of sea salt
- 1 T. butter (optional)
Place an oven rack in the lower third of the oven and preheat to 400 °F. If you have a baking stone, allow it to preheat in the oven as well. Otherwise, just plan to use a rimmed baking sheet.
For the galette dough:
Combine the buttermilk/yogurt/sour cream with the cold water and set aside. In a bowl, whisk together the flour, cornmeal, sugar (if using), and salt. Using a pastry blender, cut in the butter until the largest pieces are about the size of peas. Slowly pour in about 2/3 of the water/buttermilk mixture and incorporate with a fork. If it readily comes together, awesome! If it's still dry and crumbly, add more of the mixture until it's moist. Note that you neither want an exceptionally soft, sticky dough, nor one that's firm and dry.
Divide the dough in half, shape each half into a ball, and flatten each ball to form a disc. Wrap each disc in plastic wrap and refrigerate for 1/2 hour or overnight. See this post for a pictures of the process.
For the galette:
While the dough is chilling, peel the mangoes and cut into bite-size pieces. Toss with the brown sugar, vanilla extract, sea salt, and lime juice. Set aside. Now, pour yourself a glass of vino or make a cup of tea and relax for a few until your dough is ready.
Remove one of the dough discs from the fridge and place on a well-floured surface. Roll out into something that vaguely resembles a shaggy circle with a diameter of roughly 14 inches. Do not concern yourself with making it perfect, as this galette is far more charming when it looks a bit deformed. Place on a sheet of parchment paper and transfer to a pizza peel (if you have one and are using a baking stone), an inverted baking sheet (if you don't have a pizza peel and are using a baking stone), or just the rimmed baking sheet.
Crumble the ricotta into the bowl with the mango mixture and stir gently to coat with the collected juices. Arrange the mango and ricotta mixture onto the galette dough, leaving a good two inch-wide perimeter to be folded over the top. Add slivers of butter strategically over the mango and ricotta mixture (if using), and fold the dough flaps partially over the top of the filling (see picture), allowing them to overlap as needed.
Transfer the galette to the baking stone using the pizza peel or inverted baking sheet, or just place the baking sheet onto the oven rack. Bake for 25 minutes. If the crust and cheese aren't golden brown, bake for another five to 10 minutes, making sure that nothing burns.
Allow to cool slightly, then cut into wedges and serve with whipped cream or salted caramel ice cream (yum!). This tart is best the day it is made! Enjoy!
A galette is simply a free-form tart. The flavors and textures in this mango and ricotta version are seriously tantalizing. Top with salted caramel ice cream for a match made in heaven! Just a couple of things: (1) If you do not use a rimmed baking sheet to bake your galette, consider using one of those cheap aluminum drip trays to catch the juices that may escape during baking. (2) Start to finish, this recipe will take around 1:10 to prepare, although most of this time is inactive. Also, feel free to make the galette dough up to two days in advance.
Have you ever tried making a galette? Do you have a favorite filling that would work well here? I’d love to hear from you! Please share your comments below 🙂
*Note that the above Baking with Julia cookbook link is an affiliate link, meaning that if you decide to go on a wild shopping spree at Amazon after clicking on it (whether or not you actually buy this book), I’ll earn a small percentage of the total sale.