Galette with Ricotta and Aromatic Mushrooms

Ingredients

• 2 x puff pastry sheet
• 1 x shallots
• 3 x aromatic mushroom
• 2 tbsp ricotta
• 1 pinch sea salt flakes
• 1 pinch black pepper
• 1 handful baby leaf salad
• 1 x clementine
• ½ x avocado
• 1 handful almond
• ½ tbsp honey
• 1 tsp dairy butter

Method

1. Warm the oven to 200 degrees celsius.
2. Place the sheets of puff pastry with a small overlap on the longest side. Roll them together and a little to the side. Where you want the filling, poke holes all around with a fork. This way you puncture the puff pastry so that it does not rise where you have the filling.
3. Spread the ricotta on top and top with fried mushrooms and shallots. Season with coarsely ground pepper and roast in the oven for 20 minutes.
4. Glaze the almonds with honey and butter in a pan as follows: Heat a frying pan and add almonds. Fry these dry for a couple of minutes. Then add honey and let it melt while stirring. When the honey has melted, add in the butter. Stir and let it cook for another minute. Cool almonds on a baking sheet.
5. If you follow the weekly menu this dish is part of, you must set aside half of the honey-glazed almonds. You will use these in another dish this week.
6. Make a salad with babyleaf lettuce, chopped clementine, avocado and honey-glazed almonds. If you want a dressing to add, you can make one of 2 tablespoons of olive oil, 1 teaspoon of apple cider vinegar, a little honey, salt and pepper.