Posts tagged appetizer
peach + red onion & ricotta mini galettes

sweet baby sage is two weeks old today and it really feels like we are settling in to our new life as a family of three. we took her for her two week check up today and she is chubbing up nicely and is the picture of baby health.

it has been nice taking a break from teaching, catering and cakes to truly slow down and enjoy this new phase of life, but our little nugget sleeps pretty long stretches until she parties hard from eight to midnight. plenty of time for me to stretch my legs in the kitchen.

of course my first trip out of the house was to my local produce store. i picked up some gorgeous summer peaches to cook up with some leftover homemade ricotta i had made. these galettes are great to bring to those end of summer parties you are headed to as an appetizer or a dessert.

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

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start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper.

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place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen.

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in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze.

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fold over the edges of your dough rounds containing the filling.

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bake for 25-30 minutes, until the edges of your galettes are golden.

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sprinkle them with thinly slice basil.

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serve hot or at room temperature.

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xo, a

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper. place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen. in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze. fold over the edges of your dough rounds containing the filling. bake for 25-30 minutes, until the edges of your galettes are golden. sprinkle them with thinly slice basil. serve hot or at room temperature.

mixed berry & rhubarb + ricotta tartlets

did your parents ever bring you home some delicious cheese and fruit danish as a kid? you know, the one drizzled with frosting, so perfectly flakey and delicious. well i have been dying for one. but this little 26 week pregnant bod feels TERRIBLE when i eat too much sugar.

so as a fill in, i whipped up this more adult version with creamy ricotta cheese, honey instead of sugar a fruit filling that will please both children and adults. these little bites go down way to easy and could easily be served as a breakfast treat, a passed appetizer or a tasty dessert.

mixed berry & rhubarb + ricotta tartlets

serves: 12 tartlets

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 sheet of puff pastry dough (store bought works great or you could use THIS quick and easy one that i like to use). 1 tbs ricotta cheese (you can find my recipe HERE). 10 strawberries, diced. 10 blackberries, halved. 1 stick rhubarb, diced. .25 cup honey. 2 tbs orange juice + the zest of one orange. 1 tsp fresh tarragon, finely chopped. couple pinches of kosher salt. flour for dusting. rolling pin. muffin tin. 1 tbs veggie oil or baking spray. optional: 12 edible flowers or 12 berry slice for garnish.

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start by preheating the oven to 400 degrees f. in a small saucepan, combine your berries, rhubarb, honey, orange zest and juice, tarragon and the pinch of salt. stir well to combine and place it over a medium heat. once the liquid starts to boil, reduce the flame to medium low and allow the fruit to simmer till it makes a nice sauce. about 15-20 minutes, stirring every few minutes so the bottom doesn’t stick and burn.

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while your berries are cooking, lightly dust a work surface with the flour and roll out your sheet of puff pastry to a large rectangle.

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slice the rectangle into 12 pieces. give each piece an additional roll so they are as square as you can get them and about 1/8th and inch thick. prick each all over with a fork pretty liberally.

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spray or oil your muffin tin. fill each muffin hole with a puff pastry square.

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bake the tartlets for 12-15 minutes till they are lightly golden brown and puffed up. use the back of a spoon to push any really puffy centers back down into the tin.

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fill each tin with 1 tbs of ricotta cheese. by now, your berries should be thick and all the liquid reduced. spoon about 1 tbs of berries into each tartlet. bake again for an additional 5-7 minutes till puff pastry is really golden and crisp on all the edges. allow the tarts to cool slightly.

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top with berry or flower garnish.

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serve warm or at room temperature.

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xo, a

mixed berry & rhubarb + ricotta tartlets

serves: 12 tartlets

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 sheet of puff pastry dough (store bought works great or you could use THIS quick and easy one that i like to use). 1 tbs ricotta cheese (you can find my recipe HERE). 10 strawberries, diced. 10 blackberries, halved. 1 stick rhubarb, diced. .25 cup honey. 2 tbs orange juice + the zest of one orange. 1 tsp fresh tarragon, finely chopped. couple pinches of kosher salt. flour for dusting. rolling pin. muffin tin. 1 tbs veggie oil or baking spray. optional: 12 edible flowers or 12 berry slice for garnish.

start by preheating the oven to 400 degrees f. in a small saucepan, combine your berries, rhubarb, honey, orange zest and juice, tarragon and the pinch of salt. stir well to combine and place it over a medium heat. once the liquid starts to boil, reduce the flame to medium low and allow the fruit to simmer till it makes a nice sauce. about 15-20 minutes, stirring every few minutes so the bottom doesn’t stick and burn. while your berries are cooking, lightly dust a work surface with the flour and roll out your sheet of puff pastry to a large rectangle. slice the rectangle into 12 pieces. give each piece an additional roll so they are as square as you can get them and about 1/8th and inch thick. prick each all over with a fork pretty liberally. spray or oil your muffin tin. fill each muffin hole with a puff pastry square. bake the tartlets for 12-15 minutes till they are lightly golden brown and puffed up. use the back of a spoon to push any really puffy centers back down into the tin. fill each tin with 1 tbs of ricotta cheese. by now, your berries should be thick and all the liquid reduced. spoon about 1 tbs of berries into each tartlet. bake again for an additional 5-7 minutes till puff pastry is really golden and crisp on all the edges. allow the tarts to cool slightly. top with berry or flower garnish and serve warm or at room temperature.