This casual but elegant meal has the unpretentiousness of a pizza but the sophistication of a tart with the real bonus that it’s easier to create. The homemade ricotta comes together in about 15 minutes and can be made well in advance, it can be stored in the refrigerator for a good 5 days. Similarly, the no-fuss dough for the crust can be made ahead of time, and it doesn’t even need to rise. The final result? An impressive way to handle a dinner crowd. Posh grub, made with fantastic beer, that’ll do nicely thank you. Pick a nice wheat or funky saison for this recipe to get the full hit of their flavours in this dish.
FOR THE CRUST:
- 240g plain flour
- 1 teaspoon salt
- 1 teaspoon sugar
180g unsalted butter
- 80ml ice-cold wheat beer
- 2 tablespoons melted unsalted butter
FOR THE RICOTTA:
- 1l whole milk
- 120ml double cream
- ½ teaspoon salt
- 120ml wheat beer
- 3 tablespoons lemon juice
FOR THE FILLING:
- 80g shallots sliced into 3mm rings (2-3 large shallots)
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- 80ml porter beer
- 200g cherry tomatoes
- 50g Parmesan cheese, freshly grated
- 75g rocket leaves
- To make the crust, in a food processor add 180g flour, salt, sugar, and butter; process until well combined.
- Add the remaining flour and process again until combined.
- Transfer mixture from food processor to a bowl. Mix in the beer until just combined. The dough will be soft.
- Form dough into a wide flat disk, wrap in plastic wrap, and chill for at least 2 hours. It can be made 3 days ahead of time.
- To make the ricotta, in a pot over medium-high heat add the milk, cream, salt, and the beer.
- Clip a cooking thermometer onto the side of the pan. Bring the liquid to 82-85°C, stirring occasionally to prevent the bottom from scorching.
- Remove from heat, add the lemon juice, and stir gently once or twice. It should curdle immediately.
- Allow to sit undisturbed for about 5 minutes.
- Line a large strainer with 1 or 2 layers of cheesecloth, and place the strainer in the sink over a large bowl.
- Pour the ricotta into the strainer and allow to drain for a good couple of hours. The longer the drain time, the firmer the ricotta will be.
- Refrigerate until ready to use (can be made up to 5 days in advance).
- To make the filling, in a frying pan over medium heat, add the shallots, 2 tablespoons butter, and 1 tablespoon oil.
- Cook for 5 minutes, or until the shallots start to soften; add the beer. Cook, stirring occasionally, until caramelised, 15–18 minutes.
- Preheat oven to 190°C. On a lightly floured surface, add the dough; dust with additional flour. Roll into a rustic 40cm circle; transfer dough to a sheet of parchment paper.
- Spread with ricotta cheese, leaving an 8-10cm empty border. Top ricotta with caramelised shallots, then with cherry tomatoes and Parmesan.
- Fold the empty dough up over the filling, leaving an opening in the middle of the galette.
- Move parchment and galette to a baking sheet. Brush with melted butter.
- Bake at 190°C for 35–40 minutes or until golden brown. Top with rocket prior to serving.