Black Olive, Fennel, and Ricotta Galette

Ingredients

• plain flour180 g
• cold butter90 g
• ice water45 ml
• salt4 g
• ricotta180 g
• fennel bulb, thinly sliced120 g
• black olives, chopped70 g
• lemon zest1 tsp
• egg1 large
• thyme leaves2 tsp

Method

1. 1Rub the cold butter into flour and salt until the mixture resembles coarse crumbs, then add ice water to bring it together.
2. 2Chill the dough briefly, then roll it out into a rough circle on a lined tray.
3. 3Stir ricotta with lemon zest and thyme, then spread it over the center of the dough, leaving a border.
4. 4Scatter fennel and olives over the ricotta, then fold the edges up and over the filling.
5. 5Brush the crust with beaten egg and bake until deeply golden and crisp.
6. 6Rest for a few minutes before slicing so the filling settles.

Tips

• Keep the butter cold for the flakiest crust.
• Slice the fennel very thin so it softens quickly and bakes evenly.

Nutrition