Name: Fall Veggie and Ricotta Galette
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American / European
Ingredients: Dough: 1 cup all-purpose flour (unbleached) 1/2 cup polenta or fine yellow cornmeal 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces 1/4 to 1/3 cup ice water A pinch of black pepper; Filling: 1 cup roasted cauliflower 1 cup roasted butternut squash (or other vegetables of your choice) 1/4 red onion, diced A handful of curly kale 1 garlic clove, finely minced A pinch of thyme; Ricotta Mixture: 1 cup ricotta, drained of moisture 2 eggs, beaten (one for filling, one for brushing dough) 1/2 cup grated parmesan or romano cheese Salt and pepper to taste

There’s something incredibly cozy about a rustic galette—flaky, buttery crust wrapped around tender, roasted vegetables and creamy cheese. This Fall Veggie and Ricotta Galette is a celebration of autumn’s bounty: sweet butternut squash, nutty cauliflower, and the deep green of kale, all mingling with rich ricotta and sharp parmesan.

Every bite has that perfect combination of crisp, melt-in-your-mouth pastry and soft, flavorful filling. Serve it warm as a main dish, a side, or even for brunch—it’s versatile, stunning, and tastes like fall on a plate. Trust me, your kitchen will smell like a bakery and your guests (or just you) will be asking for seconds.

Recipe Origin

Galettes are rustic French tarts that are both elegant and approachable. Unlike a pie, they’re free-form—no special pans required, just a little dough folded lovingly over a delicious filling. This version leans into fall flavors, highlighting roasted vegetables and creamy ricotta for a comforting, seasonal twist.

Kitchen Tools You’ll Need

Mixing bowls
Rolling pin
Baking sheet
Parchment paper
Sharp knife
Spoon or spatula
Pastry brush

Why You’ll Love Fall Veggie and Ricotta Galette

Rustic & Beautiful

Its free-form shape gives it a charming, homemade look that’s perfect for sharing.

Seasonal & Flavorful

Roasted vegetables with ricotta and parmesan make this a rich, autumn-inspired dish.

Versatile

Great as a main course, side dish, or brunch centerpiece.

Crowd-Pleasing

The flaky crust and creamy filling appeal to both kids and adults.

Make-Ahead Friendly

You can prepare the dough and filling ahead of time for an easy assembly later.

Chef’s Pro Tips for Perfect Results

Keep butter cold: Cold butter creates a flaky, tender crust.
Don’t overwork the dough: Mix just until it comes together to prevent toughness.
Pre-roast veggies: Roasting enhances natural sweetness and reduces moisture.
Drain ricotta: Prevents soggy filling by removing excess moisture.
Brush edges with egg wash: Gives a golden, shiny finish to the crust.

Ingredients in Fall Veggie and Ricotta Galette

(Note: Full measurements are provided in the recipe card below.)

Dough Ingredients

All-Purpose Flour & Polenta: Creates a tender yet slightly textured crust.
Unsalted Butter: Cold, cubed, for a flaky, rich dough.
Ice Water: Brings the dough together without melting the butter.
Salt & Black Pepper: Enhances the flavor of the crust.

Filling Ingredients

Roasted Vegetables: Butternut squash, cauliflower, and any seasonal veggies for sweetness and texture.
Red Onion: Adds a subtle sharpness and depth.
Curly Kale: Brings color and an earthy flavor.
Garlic & Thyme: Aromatics to enhance the veggie filling.

Ricotta Mixture

Ricotta: Creamy base for richness.
Eggs: One to bind the ricotta mixture, one for brushing the dough.
Parmesan or Romano Cheese: Adds savory depth and a slightly nutty flavor.
Salt & Pepper: Essential for seasoning.

Instructions

Prepare the Dough

In a mixing bowl, combine flour, polenta, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

Pre-Roast Vegetables

Toss cauliflower, butternut squash, and any additional vegetables with a drizzle of olive oil, salt, pepper, and a pinch of thyme. Roast at 400°F (200°C) for 20–25 minutes until tender and lightly caramelized.

Prepare Ricotta Mixture

In a bowl, combine drained ricotta, one beaten egg, parmesan cheese, salt, and pepper. Mix until smooth.

Assemble the Galette

Roll chilled dough on a lightly floured surface into a rough circle, about 12 inches in diameter. Spread ricotta mixture in the center, leaving a 2-inch border. Layer roasted vegetables, red onion, kale, garlic, and thyme over the ricotta. Fold the edges of the dough over the filling, pleating as needed.

Brush and Bake

Brush the exposed dough with the second beaten egg. Bake on a parchment-lined baking sheet at 400°F (200°C) for 35–40 minutes, until the crust is golden and crispy.

Serve and Enjoy

Let the galette cool slightly before slicing. Serve warm or at room temperature, and enjoy the blend of flaky crust and creamy, savory filling.

Nutrition Facts

Servings: 6–8
Calories per serving: ~320
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

How to Serve Fall Veggie and Ricotta Galette

With Salad: A crisp, light salad balances the richness of the galette.
As a Main Dish: Pair with roasted root vegetables for a hearty fall meal.
For Brunch: Serve alongside fruit and a light vinaigrette for an elegant spread.
With Soup: Works beautifully as a side for creamy soups like butternut squash or tomato bisque.

Make-Ahead and Storage Tips

Make-Ahead: Dough can be prepared up to 2 days in advance; veggies can be roasted and stored separately.
Storage: Keep leftovers in the fridge for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispness.
Freezing: Dough can be frozen before baking; thaw in the fridge overnight.

Variations to Try

Seasonal Veggies: Swap in roasted pumpkin, brussels sprouts, or sweet potatoes.
Cheese Options: Add goat cheese or feta for tangy flavor.
Herbs & Spices: Try sage, rosemary, or a sprinkle of nutmeg for a warm autumn note.
Add Protein: Top with cooked bacon, sausage, or shredded chicken for a heartier meal.

Additional Tips

Don’t overstuff: Keep the filling compact to prevent leaks.
Use parchment paper: Makes transferring and cleanup easier.
Watch the edges: Cover lightly with foil if they brown too quickly.

FAQ Section

Q1: Can I make the galette vegan?
A1: Yes! Use plant-based ricotta and butter alternatives, and skip the egg wash or use non-dairy milk.

Q2: Can I use frozen vegetables?
A2: Yes, but roast until all moisture is evaporated to avoid soggy filling.

Q3: Can I prepare this ahead of time?
A3: Absolutely. Assemble but do not bake; refrigerate for up to a day, then bake when ready.

Q4: Can I use store-bought pie crust instead of homemade dough?
A4: Yes, but the polenta in this recipe adds a lovely texture.

Q5: Can I freeze the baked galette?
A5: It’s best enjoyed fresh, but you can freeze baked slices; reheat in the oven to restore crispness.

Q6: Can I use different cheeses?
A6: Yes! Feta, goat cheese, or mozzarella all work beautifully.

Q7: Can I make smaller galettes?
A7: Definitely. Make individual galettes for brunch or appetizers.

Q8: How do I prevent the crust from getting soggy?
A8: Drain the ricotta and roasted vegetables well before assembling.

Q9: Can I add nuts or seeds?
A9: Toasted pine nuts or pumpkin seeds sprinkled on top add texture and flavor.

Q10: How do I store leftovers?
A10: Wrap tightly and refrigerate up to 3 days. Reheat in the oven to maintain flakiness.

Conclusion

This Fall Veggie and Ricotta Galette is the ultimate autumn comfort food: flaky, cheesy, and packed with roasted vegetable goodness. It’s elegant enough for a special occasion but simple enough for a weeknight dinner. Every bite offers that perfect balance of crispy pastry, creamy ricotta, and tender, flavorful vegetables.

Pull it from the oven, slice generously, and savor the warm, seasonal flavors—fall has never tasted so good.

Watch how to make this rustic, flaky galette with seasonal vegetables