Galette med grøn ricottacreme

GALETTE

1. Preheat the oven to 200°C fan.
2. Place a mixing bowl on your kitchen scale and weigh in all the dough ingredients. If your scale allows, switch between measurement units as needed. Mix until the dough just comes together, then leave it to rest on the countertop while you prepare the ricotta cream.
3. Add all the ricotta cream ingredients to a mixing bowl, weighing them directly into the bowl. Blend with a hand blender until smooth and creamy. Season to taste.
4. Lightly flour your work surface and rolling pin, then roll out the dough to about 5 mm thick. Using a dough scraper or spatula, spread the ricotta cream evenly over the dough, leaving a 2 cm border around the edge. Fold the border over the filling and bake at 200°C fan for 30–35 minutes.
5. Slice the tomatoes thinly on a chopping board and transfer them to a plate so they're ready to top the baked galette.
6. While the galette is baking, prepare the salad.

LITTLE GEM SALAD

1. Trim the base from the Little Gem lettuce, rinse the leaves and tear half of them into large pieces. Place them in a large mixing bowl.
2. Drain and rinse the butter beans, then fry them in a little olive oil until crisp. Trim the ends from the green beans and sauté them in olive oil until just tender.
3. In a small bowl, whisk together all the vinaigrette ingredients and season to taste.
4. Add the butter beans, green beans, fresh herbs and vinaigrette to the bowl with the lettuce. Toss everything together using a pair of serving spoons.

TO FINISH THE GALETTE

1. Once the galette is baked, arrange the sliced tomatoes over the ricotta filling. Top with the burrata, fresh basil leaves, a drizzle of olive oil, and season with salt and freshly ground black pepper.
2. Serve the galette on a wooden board so it's easy to slice at the table. Enjoy with the Little Gem salad on the side. Bon appétit!