Rustic Apple Galette with Lakin’s Gorges Opus 42

This is simple and delicious, and the cheese baked inside the pastry enhances the apples.

6 Tbl butter
1.5 cups flour (I used spelt)
4 Tbl water (or more if it’s dry. You want to bind the dough together, but not have it be wet)
2 Tbl sugar

1. Cut butter into flour until grains the size peas. Add sugar and water and mix until smooth dough forms.
2. Roll out to 12″

I used foraged apples that were sightly tart. Whatever apple you choose, pick a drier one, or the moisture will make the pastry mushy.

1. Heat oven to 400°F.
2. Slice 2 cups apples thinly.
3. Finely grate Lakin’s Gorges Opus 42 to yield 1/4 cup.
4. Place dough on pan. Sprinkle the Opus 42 in the center of the dough, leaving about 2 inches dough around the border.
5. Layer the apples in as artistic a method you choose, covering the cheese.
6. Fold the dough edge up over the apples, leaving the center open.
7. Bake about 35 minutes, until the apples are softened and the dough is lightly browned.

Lakin’s Gorges Ricotta and Strawberry Panna Cotta


Panna cotta is one of the world’s fabulously impressive desserts that is surprisingly fast and simple to make. The ricotta in this recipe provides extra richness in place of heavy cream.


1 envelope gelatin
1.25 cup milk
1/3 cup sugar
.75# Lakin’s Gorges Ricotta
1/2 tsp vanilla
1/2 cup strawberries, pureed

1. Lightly grease 6 ramekins
2. Put 1/4 cup of milk in saucepan and sprinkle gelatin on surface to dissolve, about 1 minute.
3. Add remaining milk and the sugar and heat over low heat until sugar is dissolved.
4. Place milk mixture and ricotta in blender until smooth. Add vanilla.
5. Mix 1/2 cup of ricotta mixture with pureed strawberries.
6. Distribute ricotta mixture evenly between the ramekins. Top with the strawberry mixture.
7. Cool until firm, at least 4 hours.

To remove, either run a thin blade around the outside to loosen, or place the ramekins briefly in warm water to loosen, then upend onto plate.