Irkotta and broad bean galette - Aceline
Ricotta and broad bean galette
Ingredients
- 3 spring onions, sliced
- 2 cloves garlic, sliced
- 1 tbsp olive oil
- 200g peeled fresh or frozen broad beans
- 500g irkotta (Benna)
- 2 heaped tbsp. grated Parmesan
- Salt and pepper to taste
- 2 egg, beaten
- 2 tbsp chopped mint and basil
- 1 pre-rolled shortcrust pastry (round)
- 1 tbsp sesame seeds
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