Earlier this week, I made homemade Ricotta in preparation for a try at a pastry on the grill. I saw Cowgirl Chef’s Apricot Croustade with Basil Ricotta Crème recipe and after some reading about croustade and galette…went with my current dough, the basil ricotta creme and sweet cherries.

After much experimentation, I have found that baking on the grill works best if I get the grill hot, but not the stone. This goes against almost everything I’ve read except for a contradictory blurb in my stone instructions. Contradictory in that even the stone instructions mostly say to heat the stone in the oven except for the noted blurb that I happened across in the same instructions that said otherwise. Anyway, on the grill, it is working best to prep all on the cold stone and put the cold stone on the hot (500) grill.

This morning, my little pastry and some dough for a pita bread were on the stone.

Close the lid and let them bake…

Meanwhile, Bear had words with a squirrel…

Pita is done but the pastry needs a bit more. The crust is folded a bit and brushed with an egg wash so it will brown nicely.

Perfection! And yes, it tastes as good as it looks…like the best danish I ever had good!

A huckleberry version is up next :)!