Fact: This could definitely be considered dinner. Just add a glass of red wine. Maybe a bottle? It’s almost the weekend. These are acceptable things.
It could also compliment a pasta meal. At a grown up dinner party…or a date night.
I like this sort of simple versatility.
Here’s another thing. Last summer, I made a galette with fresh strawberries and blueberries in my cast iron skillet. It was a back patio dessert on a warm night. I think I was waiting for this exact perfect summer moment to make a galette again.
And I realized…life isn’t all about waiting for summer. It’s for making snowmen and fires in the fireplace and savory galettes. (Even if it is March.) It’s short, but it’s ours everyday.
The dough base of this galette is puff pastry. (Because it’s delicious. And we’re working with simplicity here.)
It’s filled with a generous amount of garlic, ricotta and parmesan cheese.
The edges fold up, are brushed with egg white and the entire pastry is covered in mozzarella cheese.
Anything with this much cheese can only be good. (It’s a definite fact.)
Garlic Bread Galette
1 puff pastry rectangle
1/2 cup ricotta cheese
2-3 teaspoons garlic powder
2-3 tablespoons grated parmesan cheese
1 egg white
1 cup shredded mozzarella cheese
Unfold one (thawed) puff pastry rectangle onto a baking sheet lined with parchment paper, and set aside. In a small bowl, combine ricotta, garlic and parmesan cheese. Spread evenly across puff pastry, leaving about a 1″ border around all edges. Fold the empty border of dough over, onto the ricotta mixture. This doesn’t have to be perfect or exact; you’re just creating a crust. Brush the edges of the dough with egg white, and top the ricotta with shredded mozzarella cheese. (Leave most of the crust cheese-less). Bake in a preheated 375° oven for 25-30 minutes, or until dough is golden brown. Let cool slightly before cutting and serving.