Ricotta, Balsamic Mushroom And Bacon Galette


  • 1 Sheet Puff Pastry
  • 1 tsp Apple Cider Vinegar
  • 1 cup Mooz Ricotta
  • Salt and freshly ground Black pepper
  • 3 tbsp Olive Oil, divided
  • 1 tbsp balsamic vinegar
  • 2 cups, Button Mushrooms, thinly sliced
  • 1 cup of Spinach Leaves
  • 4 Garlic cloves, finely chopped
  • 1 cup Chicken Sausages, chopped
  • 3 rashers of Bacon, chopped into fine pieces
  • 1 large Egg, beaten
  • 1 tsp Lemon juice


  1. Pre-heat oven to 200°C. Season Ricotta with salt and pepper and set aside.
  2. Heat a large pan (do not add oil in this step). Wash the spinach leaves and add them to the hot pan with ¼ tsp salt. Let them wilt. Keep it aside.
  3. Heat a tbsp. of olive oil in same large pan and sautee mushrooms in balsamic vinegar and with a pinch of salt until 70% cooked. Place it aside.
  4. Heat a tbsp. of olive oil in the same pan and cook garlic, until fragrant for about 30 seconds. Add the chopped chicken sausages and turn off the gas after they are 70% cooked.
  5. Roll out the puff pastry dough on a lightly floured sheet of parchment to a 14 inch round about 1/8th inch thick. Transfer to a baking tray
  6. Spread 3/4th of the ricotta over dough, leaving a 1/2 inch border. Top with mushrooms, then spinach, chicken sausages, chopped bacon rashers and some more ricotta. Bring edges of dough up over the filling to make it into a bowl.
  7. Brush with egg. Bake the galette, until crust is golden brown and cooked through, about 35 minutes at 220’c.
  8. Sprinkle lemon juice and remaining 1 tbsp olive oil over the galette just prior to serving.

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Haryana - 121005

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