First Friday of the month at 5p.m.
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Adapted from TheKitchn.com
2 -3 medium sized Beets
2- 3 Snow White Turnips
2 Tbls. olive oil
1 frozen puff pastry sheet, defrosted in the fridge overnight
1/2 cup ricotta cheese
a few pinches of coarse sea salt
1/4 tsp. smoked paprika
Trim beets and turnips, and lay them out on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast at 400oF for 20 to 40 minutes depending on size. They are done when fork- tender. Lay out puff pastry on a baking sheet, pinching the edges to make a little crust. Prick the surface all over with a fork. Blind bake at 400oF for 5 minutes. Take it out of the oven and spread ricotta over the whole surface. Allow cooked roots to cool a bit, peel (if you wish), then slice thinly and layer them over the ricotta. Dust the whole galette with the paprika, then drizzle with another tablespoon of olive oil and a pinch of salt. Bake at 400oF for 15 minutes until the edges are golden. Cut into squares and serve warm or at room temperature.