As we write this intro we are tasting them and we are incredibly happy with the result of these whole corn cakes with strawberries and ricotta. The dough thanks to the flour for polenta is crunchy and crumbly, one of the best ever prepared. For the rest what about… cottage cheese and strawberries, who doesn’t like them? You can use the doses of this recipe for a whole galette larger than the diameter of about 22 cm or as we did for single portion galettes.
Ingredients for 6 galettes
For the dough
150 g wholemeal Manitoba flour
90 g flour for instant polenta
50 g brown sugar
120 g cold butter in cubes
1/2 teaspoon salt
2 tablespoons of cold water
fresh thyme
FOR THE FILLING
150 g cottage cheese
200 g strawberries
FOR THE GLAZE
40 g honey
60 g strawberry jam
1 and a half tablespoons of water
PROCEEDING
Combine all the dough ingredients in a bowl and work them with your hands until the butter is all incorporated and the consistency of the dough Sandy. When the dough starts to stick together add water and form a ball. Cover with plastic wrap to rest about half an hour in the refrigerator. Divide the dough into 6 equal pieces and roll out with your hands. You can alternatively make a unique galette large or in the format of your choice. Sprinkle the surface of each galette with a tablespoon of cottage cheese, lay out the sliced strawberries and sprinkle with brown sugar. Bake in a static oven at 170-175 C In the meantime, prepare the glaze by heating the honey with the strawberry jam (sifted if it contains pieces of fruit) and water in a saucepan. Once ready brush the galettes with icing and sprinkle with fresh thyme.
