Mango, Ricotta and Prosciutto Galette

Cuisine TypeItalian

Chef Jason Seibert
Northern Tiger
New York City

This colorful tart shows off fresh slices of mango, rosy prosciutto and spring greens. At Northern Tiger, Chef Seibert serves it as a small plate on the dinner menu, but on its own, the galette makes a savory lunch or brunch dish.


3 tbsp. sour cream
1/3 cup ice water
¼ cup cornmeal
1 cup unbleached white flour
½ tsp. white sugar
1 tsp. kosher salt
½ tsp. fresh ground black pepper
¼ tsp. finely grated lemon zest
7 tbsp. ice cold butter, diced small
Unbleached white flour (for rolling dough)

Ricotta filling
1 cup ricotta cheese
2 egg yolks, beaten
1 tsp. fresh thyme leaves, chopped fine
1 tsp. Italian parsley, chopped fine
½ tsp. kosher salt
¼ tsp. fresh ground black pepper

1 large ripe mango, peeled, quartered and thinly sliced
½ tsp. smoked paprika
Kosher salt
1 oz. arugula
1 tsp. fresh squeezed lemon juice
1 tsp. virgin olive oil
Ground black pepper
3 oz. prosciutto, thinly sliced
1 oz. shaved Parmesan


1. Prepare dough: Mix sour cream and ice water together in a food processor fitted with a metal blade. Add dry ingredients and lemon zest. Process 10 seconds to combine. Drop butter pieces into the bowl and pulse 10 times. Remove and knead gently by hand until a soft ball of dough forms. The dough should be speckled with pieces of butter. Wrap with plastic and let rest, refrigerated at least 2 hours (or up to 3 days).
2. Preheat oven to 400 F. Line a baking sheet with parchment paper and lightly dust with flour. 
3. Prepare filling: In small bowl, mix ricotta, egg yolks, herbs, salt and pepper; reserve.
4.  Cut chilled dough into quarters. On floured work surface, roll dough into 4 round disks. Each piece should be 6 inches in diameter. Place discs on prepared baking sheet. Spoon ¼ cup ricotta mixture on middle of each disk, reserving a 1½-inch border. Fan mango slices over ricotta. Dust mango with smoked paprika and a pinch of sea salt.
5. Fold uncovered border of dough over filling, forming pleats, leaving approximately 3 inches of filling exposed. Brush exposed dough lightly with water and sprinkle with an additional pinch of salt.
6. Bake galettes 20 to 30 minutes, until crust is golden brown. Remove from oven and transfer to a baking rack. Let cool 15 minutes.
7. To serve, warm galette slightly before serving. Toss the arugula with lemon juice and olive oil. Season to taste with salt and black pepper. Serve galettes with arugula, prosciutto and shaved Parmesan.

Photo courtesy of National Mango Board

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