Bellwether Farms Jersey Ricotta Galette with Honey and Winter Fruit

Molina Restaurant in Mill Valley California is an intimate and personal experience; it’s all about welcoming guests into Chef Kyle Swain’s “home” for a meal focused on wood-fired, California Coastal cuisine. Kyle finds the firm, pillowy curd of Bellwether Farms Whole Milk Basket Ricotta perfect for baking. His Ricotta Galette is a perennial favorite at Molina, an ‘easier-than-it-looks’ dessert in a crowd-pleasing pastry. Serve with the season’s best fruit.

Makes 2 8-inch Galettes

Filling
1 farm egg
2 Tablespoons wildflower honey
2 pinches salt
2 Baskets or about 3 cups Bellwether Farms Whole Milk Basket Ricotta
2 Tablespoons brown sugar

Pastry Dough
1 cup (8oz) chilled butter
1-2/3 cup all-purpose flour
1 Tablespoon sugar
pinch of salt
½ cup ice water
1egg for egg wash
Your favorite winter fruit: persimmon, pomegranate, dates, apples

Make the Filling:

In a bowl, beat the egg and whisk in the honey and salt. Add the ricotta and brown sugar and mix until blended. Chill in the fridge while preparing the pastry dough.

Make the Pastry Dough:

Cut the butter into large pieces and chill in the freezer for a few minutes. Put the chilled butter in a large bowl, add flour, sugar and salt. Mix with your hands or a pastry cutter until pebble-sized pieces form. Gradually mix ice water into dough 1 tablespoon at time, until dough begins to form a ball. You might need less water. Divide dough into two pieces, and roll into two balls. Wrap each in plastic, press into a disk, and refrigerate for at least 30 minutes to rest. When ready to assemble the Galette, roll each ball on a lightly floured work surface into an 8-inch circle.

Assemble:

Remove the Ricotta filling from the fridge. Divide the filling and spread onto the center of each dough circle, leaving a 2-inch border at the outer edge of the dough. Fold one side of dough to the center of the ricotta, working in one direction fold the edges to center until the ricotta is completely enclosed by dough. Gingerly flip the Galette over onto a baking sheet. For a glossy look, beat one egg with a tablespoon of water and brush on the dough.

Bake at 425 degrees for 40 minutes (turning once halfway through) or until the dough is golden and flaky.

To Serve:
Slice when the slightly cooled and drizzle each slice with honey. Garnish with a mix of your favorite winter fruits. Indulge!