Fall Veggie and Ricotta Galette Recipe

There is nothing quite like a homemade Fall Veggie and Ricotta Galette to celebrate the bounty of the season in a way that feels both rustic and elegant. This delightful galette brings together tender roasted cauliflower and butternut squash with the creamy richness of ricotta and a hint of sharp parmesan, all nestled in a flaky, buttery crust enhanced with a touch of polenta for extra texture. Whether you’re looking for a cozy weeknight dinner or a show-stopping dish for guests, this galette embraces autumn’s vibrant colors and flavors in every bite.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the secret to this galette’s charm. Each element plays a crucial role—from the crisp, golden crust to the hearty roasted vegetables and luscious ricotta filling, every component works together to create a balanced and irresistible dish.

• All-purpose flour (1 cup): Provides the structure for a tender, flaky crust—using unbleached flour ensures a clean taste and great texture.
• Polenta or fine yellow cornmeal (½ cup): Adds delightful crunch and a subtle corn flavor to the dough’s crust.
• Salt (½ teaspoon): Enhances every flavor, from the dough to the filling.
• Cold unsalted butter (6 tablespoons): Essential for that flaky, melt-in-your-mouth pastry texture.
• Ice water (¼ to ⅓ cup): Brings the dough together while keeping it cool and tender.
• Black pepper (a pinch): Adds a hint of warm spice, seasoning the dough just right.
• Roasted cauliflower and butternut squash (1 cup each): The seasonal stars that bring sweetness and depth roasted to perfection.
• Red onion (¼, diced): Offers a subtle sweetness and gentle bite when sautéed.
• Curly kale (a handful): Adds vibrant color, texture, and a slightly earthy note to the filling.
• Garlic clove (1, minced): Infuses the sauté with aromatic warmth.
• Thyme (a pinch): A fragrant herb that complements the roasted veggies beautifully.
• Ricotta (1 cup, drained): Creates the creamy, rich center that binds everything together.
• Eggs (2, beaten): One folds into the ricotta for structure, the other brushes the crust for a glossy finish.
• Grated parmesan or romano cheese (½ cup): Adds sharpness and depth to the filling and a final cheesy crust topping.
• Olive oil (for cooking and drizzling): Enhances flavors and helps get that beautifully golden crust.

How to Make Fall Veggie and Ricotta Galette

Step 1: Prepare the Dough

Start by combining the flour, polenta, salt, and black pepper in a food processor. This combo creates the perfect base for a crust that’s both tender and textured. Add the cold butter, pulsing until the mixture resembles coarse crumbs. Slowly drizzle in ice water until the dough just comes together into a ball. Wrap it tightly in plastic and chill in the fridge for 30 minutes to allow the butter to firm back up and the flour to hydrate—this step is key for a flaky crust.

Step 2: Roast or Prepare Your Veggies

While the dough chills, prepare your filling. Pre-roast cauliflower and butternut squash to bring out their natural sweetness, or use your favorite seasonal vegetables. This roasting step is where the galette gains its comforting depth of flavor with a beautiful caramelized finish.

Step 3: Sauté Aromatics and Greens

In a skillet, warm a splash of olive oil and soften the diced red onion and minced garlic until they start to brown gently. Toss in the curly kale and cook just until it wilts, keeping its vibrant green color and slightly chewy texture. This sauté melds savory and fresh flavors, balancing the sweetness of the roasted veggies perfectly.

Step 4: Mix Ricotta Filling

In a mixing bowl, combine the drained ricotta with one beaten egg, grated parmesan, a pinch of thyme, and salt and pepper to taste. Fold in the roasted vegetables and sautéed greens gently so every bite bursts with creamy, cheesy, vibrant goodness. This filling truly makes the Fall Veggie and Ricotta Galette a comfort food masterpiece.

Step 5: Assemble the Galette

Remove the dough from the fridge and let it rest at room temperature for about 10 minutes to make rolling easier. On a piece of parchment paper, roll the dough into a rough 14-inch circle. Don’t worry about perfect edges—that rustic charm is what makes your galette special. Transfer it to a rimmed baking sheet.

Step 6: Fill and Fold

Spread the ricotta and veggie mixture evenly on the dough, leaving a 2-inch border all around. Gently fold the edges of the dough upward, pleating as needed to contain the filling and create a beautiful, rustic frame. This step not only seals in the filling but also creates that iconic galette look we all love.

Step 7: Final Touches and Bake

Brush the crust with the remaining beaten egg for a glossy, golden finish. Sprinkle grated cheese and freshly ground black pepper over the crust, then drizzle a little olive oil on top to boost caramelization and richness. Bake in a 400°F oven for 35 to 40 minutes until the crust is deeply golden and the ricotta filling is set. The scent filling your kitchen at this point will be pure autumn magic.

How to Serve Fall Veggie and Ricotta Galette

Garnishes

A sprinkle of fresh herbs like thyme or sage elevates this galette’s rustic appeal, adding a lovely pop of color and aroma right before serving. A drizzle of good quality extra virgin olive oil adds a silky finish that perfectly complements the savory filling.

Side Dishes

This galette pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness. For heartier meals, serve alongside roasted root vegetables or a simple bowl of soup, making it a versatile addition to your fall table.

Creative Ways to Present

For a more elegant touch at gatherings, slice the Fall Veggie and Ricotta Galette into neat wedges and plate individually with a garnish of microgreens or edible flowers. Alternatively, create mini galettes using the same filling for easy, shareable appetizers that wow guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover galette wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It stays fresh for up to three days and actually tastes even better the next day as the flavors have more time to meld.

Freezing

You can freeze the fully assembled galette before baking by wrapping it securely in plastic wrap and aluminum foil. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the baking time.

Reheating

To reheat, place slices on a baking sheet and warm in a 350°F oven for about 10 to 15 minutes, or until heated through and the crust regains some crispness. Avoid microwaving to keep that perfect flaky texture.

FAQs

Can I use other vegetables in the Fall Veggie and Ricotta Galette?

Absolutely! Feel free to swap in seasonal vegetables like Brussels sprouts, sweet potatoes, or beets. Just roast them until tender and caramelized for the best flavor.

How do I prevent the crust from getting soggy?

Make sure vegetables are well-roasted and not overly watery, and drain any excess moisture from the ricotta. Folding the dough edges helps keep the filling contained, preventing sogginess.

Is it possible to make this galette gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose blend and use gluten-free cornmeal. The texture may vary slightly, but it will still be delicious.

Can I prepare the dough ahead of time?

Definitely! The dough can be made a day in advance and kept wrapped tightly in the fridge. Just let it sit at room temperature before rolling it out for easier handling.

What type of ricotta is best for this recipe?

Choose fresh ricotta that’s well-drained for a creamy texture without excess moisture. If your ricotta is very wet, drain it through cheesecloth or a fine sieve before using.

Final Thoughts

Once you try this Fall Veggie and Ricotta Galette, it’s easy to see why it quickly becomes a fall favorite. It’s comforting, full of seasonal flavors, and looks spectacular whether served for a casual family dinner or a festive feast. Trust me, the flaky crust combined with the creamy, roasted vegetable filling will make it a dish you’ll want to make again and again every autumn. Happy baking!

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