Honey Glazed Carrot Galette, topped with Lavender Ricotta
The weather this year has been stubborn! It seems spring time is having a battle with Mother Nature this year on the East Coast. We are finally starting to see the snow melt and the cherry blossom trees show signs of blossoming. I am ready to get colorful with my produce and give way to spring cooking.
A galette sounds fancy but is pretty easy to make once you get the hang of it. I love using Pepperidge Farm Puff Pastry as the base. It comes out fluffy and flaky, the perfect setting for any combination you can think up! In this case I spread a lavender scented ricotta over the Puff Pastry. Then I layered rainbow carrots that were laced with honey on top. Making for a delicious and gorgeous dish!
This post is done in partnership with Pepperidge Farm. All recipes and opinions are my own.
Honey Glazed Carrot Galette topped with Lavender Ricotta
This colorful and flavorful galette is so easy to make. It is super gorgeous, a perfect centerpiece for a spring table!
2 lbs carrots sliced, into about 1/2 inch round
1 Tbsp olive oil
4 Tbsp unsalted butter, melted
1 Tbsp light brown sugar
1/2 c honey
1/2 tsp kosher salt
1/2 tsp thyme
1 1/4 c fresh ricotta
1 Tbsp heavy cream or whole milk
1 Tbsp honey
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp culinary lavender buds
1/2 Tsbp lemon zest 1/2 of a 17.3 ounce package pepperidge farm® puff pastry sheets (1 sheet), thawed to thaw, take pastry sheets out of the box for about 40 minutes at room temperature)
In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
Add the brown sugar to the water and stir, then add the mixture, and honey; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). ***note, if using purple carrots make sure to separate them from the other carrots. The purple carrots will turn your other carrots purple!
Remove skillet from heat; add butter, and swirl skillet until melted. Remove carrots from heat and set aside.
In a small bowl, whisk the whole egg and cream. Add in the ricotta, cinnamon, nutmeg, and honey whisking to incorporate. In the bowl of a food processor, combine the ricotta mixture, lemon zest, and lavender buds. Pulse 10 times. Set aside.
assemble & bake
Heat the oven to 400°. Unfold the pastry sheet on a floured surface. Roll out the pastry sheet until it is ¼ inch thick. Keep the rectangular shape, just give it a couple of rolls in each direction to give yourself more surface area to work with. Then place it on a baking sheet. Prick the pastry sheet with a fork.
Smear the ricotta at the center of the sheet, leaving a 1 1/2” space between the ricotta and the edge.
Layer the sliced carrots on the ricotta.
Fold the outer edges of the dough over the filling in an accordion fashion to slightly cover the edge of the filling.
Bake for about 20 minutes, until crust is golden brown