The creamy, fresh, and fragrant ricotta mixture allows for the patty pans to shine in this flaky galette
|Prep time||30 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6.
Thinly slice the patty pans and spread over a paper towel, then sprinkle with ½ tsp salt and set aside for 30 minutes. Dab with a paper towel to remove excess moisture.
Zest and juice the lemon. Peel and crush the garlic.
In a large bowl, combine the olive oil, half the lemon juice and black pepper.
Toss the patty pans in the olive oil mixture.
In a separate bowl, combine the ricotta, Parmesan, lemon zest, garlic and torn basil leaves.
Unroll the pastry on a lightly floured surface and roughly cut into a large 30cm-wide circle.
Sprinkle the breadcrumbs over the base, leaving a 3cm border and top with the ricotta mixture.
Place any patty pan offcuts on top then arrange ¾ of the thinly sliced patty pans in a concentric circle on top. Drizzle any excess olive oil mixture over. Fold the border over the filling, pleating the edge to make it fit.
Whisk the egg yolk and water together and brush over the border.
Place in the oven and bake until golden, rotating halfway, approx. 30-40 minutes.
Meanwhile, place the capsicum in an oven set to grill until the skin blackens and blisters, approx. 15-20 minutes. Remove from the oven and place in a resealable bag for 5 minutes. Remove the skin and finely dice.
Steam the sweetcorn and remaining ¼ sliced patty pans then toss together with the capsicum, remaining lemon juice and season well.
Serve the galette with the salsa.