A cheesy rich savoury tart filled with flavoured Ricotta Cheese and Strawberry.
For Short crust
225 gms, All purpose flour
115 gms, unsalted butter, cold and cut in small cubes
½ tsp, carom seeds
½ tsp, cumin seeds
Few tbsp, cold water
¾ cup, Ricotta cheese (I have used my home made cheese, here is the link)
¾ cup, strawberries, chopped
4 nos, garlic cloves, finely chopped
1 tsp, red chili flakes
1 nos, green chili, finely chopped
½ tsp, ginger, grated
1 tbsp, fresh parsley, chopped
1 tbsp, fresh mint, chopped
½ tsp, black pepper powder
1 tsp, lemon juice
½ tsp, salt
½ tsp, sugar
1 tbsp, oil
¼ cup, water
¼ cup, cheddar cheese, grated
Strawberries, quartered as required
For Short crust
In a bowl or working surface, mix flour, salt, sugar, cumin seeds and carom seeds.
Add cold butter cubes, with the help of fingers, mix with flour till it resembles coarse crumbs. For this process you can also use pastry cutter or food processor.
Add little water (cold) at a time. Gently knead to bring them together to form a ball, the dough need not be very smooth. Do not over mix
Do not work too much on dough and also do not use your palm too much as heat of palm will melt the butter
Wrap the dough in cling film wrap and refrigerate for 45 minutes to an hour
In a pan, heat oil. Add chopped garlic, ginger and fry for few seconds.
Add chopped strawberries, sauté on high heat.
Add ¼ cup of water, cover and simmer till strawberries are soft.
Add black pepper powder, sugar, salt and lemon juice.
Cook till the consistency of strawberries reaches to that of a thick sauce.
Take it off the stove, and cool it.
In another bowl, mix together Ricotta cheese, chili flakes, mint, parsley and the above prepared strawberry sauce. Mix well and keep it aside.
Preheat the oven at 170 degrees.
Take out the dough from the refrigerator. Place the dough on a parchment paper and roll it out to make a disc of 12 to 13 inches of diameter.
Place the prepared ricotta cheese strawberry mixture in the center evenly leaving a 2 to 3 inch edge around the circle.
Top the filling with grated cheddar cheese.
With the help of finger gently fold the edges.
Spread the quartered strawberries and halved cherry tomatoes on top
Lift the galette along with the parchment paper and place it on the baking tray or on a rack.
Bake it for 45-50 minutes or till crust is brown and crisp
In order to avoid the burning of the filling, in the midway you can cover the exposed filling with the piece of aluminium foil