Ricotta, Potato and Spring Pea Galette

Step 1

Start by preparing 1 disk of my All Butter Vodka Pie Dough or your favorite pie dough recipe. If using my recipe, omit the sugar and add 1 teaspoon of freshly cracked black pepper to the flour before mixing.

Step 2

Preheat oven to 375°.

Step 3

On a lightly floured surface roll out the dough into a 12" - 14" round, 1/8" thick. Transfer to a lined baking sheet and chill in the refrigerator.

Step 4

In a medium bowl, mix together the ricotta, zest and juice of 1/2 of 1 lemon, 1 tablespoon finely chopped dill, 1 tablespoon of thinly sliced green onion and 1/2 teaspoon of salt.

Step 5

Spread the ricotta mixture evenly over the rolled dough round, leaving a 2" edge all the way around. Top with thinly sliced potatoes. Drizzle with olive oil and sprinkle with salt and pepper.

Step 6

Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2" intervals as you fold. It should pleat around 8 - 10 times as you work your way around.

Step 7

Whisk the egg and lightly brush the mixture over exposed dough edges just before baking.

Step 8

Bake for 40-45 minutes, rotating the pan halfway through until the crust is a deep golden brown and your kitchen smells like heaven.

Step 9

While the galette bakes, blanch the peas. Fill a bowl with ice water and set aside. Bring a small pot of water to boil, add the peas and cook for a minute or two until the peas float to the top. Strain and add the peas to the ice water bath immediately. Allow the peas to bathe in the cold bath until they are fully cooled. Drain, spritz with the remaining lemon juice and set aside.

Step 10

Once the galette cools, top with blanched peas, lemon zest, fresh dill and green onions. Slice and serve with a spring inspired bottle of wine.