Description
Fall Veggie and Ricotta Galette is a rustic, savory tart featuring a flaky cornmeal-tinged dough, roasted seasonal vegetables like cauliflower and butternut squash, and a creamy ricotta-parmesan filling. Perfect as a main dish or appetizer during autumn.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a food processor or mixing bowl, combine flour, polenta, salt, and cold butter. Pulse or cut in butter until mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Prepare the ricotta mixture: In a bowl, combine ricotta, 1 beaten egg, parmesan cheese, salt, and pepper.
- On a floured surface, roll out the dough into a roughly 12-inch circle. Transfer to the prepared baking sheet.
- Spread the ricotta mixture over the center of the dough, leaving a 2-inch border around the edges.
- Top with roasted vegetables, red onion, kale, garlic, and thyme.
- Fold the edges of the dough over the filling, pleating as necessary.
- Brush the dough edges with the remaining beaten egg.
- Bake for 35–40 minutes, until crust is golden and filling is set.
- Let cool slightly before slicing and serving.
Notes
- You can use any seasonal vegetables like pumpkin, zucchini, or carrots.
- For extra flavor, add a drizzle of olive oil or balsamic glaze before serving.
- The galette can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for 2–3 days and gently reheated.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course / Appetizer
- Method: Baking
- Cuisine: American / European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 85mg