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Mini Carrot Galette With Ricotta
TIP: Prepare all your ingredients ahead of time, once you start cooking the dish it comes together pretty fast.
Prep Time: 01:00
Cook Time: 02:00
9 makes: lb of dough, enough for a ”inch pie
6 ounces bread flour
2 ounces cake flour
1 teaspoon salt
14 ounces ( tablespoons) unsalted butter, cold
1/4 cup water
caramelized carrots filling
4 - 5 carrot
1 onion, diced
1 leek, cleaned and slice
3 tablespoons of butter
2 tablespoons of chopped fresh rosemary (or thyme)
1 tablespoon of olive oil
salt and fresh ground pepper, to taste
1For the Pie Dough
2Pulse flours and salt in the bowl of a food processor 2 or 3 times to combine. Chop butter into 1/2-inch cubes and add to flour mixture. Pulse for 1 second (about 8 times), until butter is in pieces about the size of large peas. Add water and pulse 3 to 4 times, until dough begins to come together. It may remain in a few large chunks.
3Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, until it holds its shape. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.
4For the Filling
5Peel carrots and cut into cubes, you should have about 11/2 cups.
6Thinly slice leeks. Use white and light green parts of leeks, put aside.
7Do the same with your onions and fresh rosemary (or thyme)
8Heat 2 tablespoons of the butter in a large skillet over medium heat, when butter is bubbling, drizzle a bit of olive oil and add the leeks and onions. Season with a bit of salt and pepper and continue to cook for about 2-3 minutes, stirring frequently.
9Add your carrots and again stir everything to combine and coat with the butter/olive oil mixture. Again, season your carrot addition by sprinkling some salt. Spread around the sauté pan covering the whole area.
10Now, the good part - leave it alone for a bit, no stirring – you are trying to caramelized them and the only way to accomplish this, is to not touch them for a bit, make sure you are nearby and after about 3-5 min, toss them about. You will start to notice that the carrot will start to show a deeper orange color and some of the edges start to brown (this will happen to the onions and the leeks as well). You want to make sure nothing burns, so keep an eye on it, but let the butter/oil continue to create that amazing caramelized action. If you notice your pan drying out, add the last tablespoon of butter and continue to cook – tossing all ingredients around.
11Taste the carrots, they should still have a bite to them, if needed – season by sprinkling salt and ground fresh pepper. Taste again and adjust. At this point add the chopped fresh rosemary, and stir. Remove from heat and put aside to cool a bit before you add them to the rolled pie dough.
12Prepare your Ricotta filling
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