Okay, it’s not quite a galette – but it sure looks tasty! CSA member Jane Thelwell shared this recipe for a delicious grainy pastry topped with soft ricotta and chevre and a smattering of fresh tomatoes. You could cook this dish like a typical galette, or pre-cook the pastry and add the toppings after if you prefer to eat the veggies fresh.
Here’s a few optional recipes to combine to throw this dish together:
“One Galette to Serve Them All”
Whipped Goat Cheese and Ricotta Dip
Happy pastry-ing!