This recipe is not only bright in colourful fresh produce, but it tastes incredibly delicious!
A warm Herbed Ricotta base topped with melted Cherry Bocconcini – it is the perfect addition to brunch or dinner.
Note: This recipe is easy to prepare, but does require 1 hour refrigeration for the dough to set.
If short on time, you can always purchase pre-made dough.
| 1 x 220g tub | Cherry Bocconcini |
| 250g | Traditional Ricotta |
| 50g | Grated Parmesan Tub |
| 110g | unsalted butter |
| 3 x | eggs (1 beaten for brushing) |
| 225g | plain flour |
| 1/4 tsp | salt |
| 250g | cherry tomatoes, sliced |
| 1 tbsp | sesame seeds |
| handful of fresh basil | |
| pinch of salt and pepper to season |
| 1 | Combine cold butter, eggs, salt and flour in a food processor. Wrap tightly into cling film and place into fridge for an hour. |
| 2 | In meanwhile mix ricotta, grated parmesan, pinch of salt and basil. Half cherry tomatoes and bocconcini cheese. |
| 3 | Roll out the pastry into a circular or square shape depending on your preference. Cover with ricotta mixture and fold the edges over. Brush the edges with an egg, sprinkle with sesame seeds and bake in pre-heated oven at 180°degrees for about 15 minutes. |
| 4 | Cover pre-baked galette with sliced bocconcini and tomatoes, sprinkle with salt and pepper and bake another 10-15 minutes until golden. |
| 5 | Sprinkle with fresh basil. Enjoy with fresh salad! |
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