Description
A rustic, free-form tart with creamy ricotta, sweet strawberries, and a tangy balsamic caviar garnish.
Ingredients
Scale
For the Crust:
- 1 sheet store-bought puff pastry, thawed
- 1 cup whole-milk ricotta cheese
- 2 tablespoons honey, plus more for drizzling
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 1 egg, beaten (for egg wash)
- 1/4 cup balsamic vinegar
- 1/2 teaspoon agar-agar powder
- 1/2 cup vegetable oil, chilled
- Fresh mint leaves, for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out puff pastry into a 12-inch circle on a floured surface and transfer to the baking sheet.
- In a bowl, mix ricotta, 2 tablespoons honey, and vanilla. Spread evenly over pastry, leaving a 2-inch border.
- Toss strawberries with cornstarch and sugar. Arrange over ricotta. Fold pastry edges over filling, pleating as you go. Brush edges with egg wash.
- Bake for 25–30 minutes until golden. Cool slightly.
- For balsamic pearls: Heat balsamic vinegar and agar-agar in a small saucepan, stirring until dissolved. Simmer 1 minute. Let cool slightly. Using a dropper, drip mixture into chilled oil to form pearls. Strain pearls and rinse with water.
- Drizzle galette with honey, top with balsamic pearls and mint. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.