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Fall Veggie and Ricotta Galette Recipe

Fall Veggie and Ricotta Galette Recipe
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★★★★★

4.9 from 14 reviews

A rustic and delicious Fall Veggie and Ricotta Galette featuring a flaky polenta-infused crust filled with roasted seasonal vegetables, creamy ricotta mixture, sautéed kale and onions, perfect for a cozy autumn meal.

Ingredients

Scale

Dough

  • 1 cup all-purpose flour (unbleached)
  • ½ cup polenta or fine yellow cornmeal
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • ¼ to ⅓ cup ice water
  • Pinch of black pepper

Filling

  • 1 cup pre-roasted cauliflower
  • 1 cup pre-roasted butternut squash
  • ¼ red onion, diced
  • Handful of curly kale, chopped
  • 1 garlic clove, finely minced
  • Pinch of thyme

Ricotta Mixture

  • 1 cup ricotta cheese, drained of moisture
  • 2 eggs, beaten (one for filling, one for brushing dough)
  • ½ cup grated Parmesan or Romano cheese
  • Salt and pepper to taste

Additional

  • Olive oil for sautéing and drizzling
  • Extra grated cheese for sprinkling on crust

Instructions

  1. Prepare the dough: In a food processor, pulse flour, polenta, salt, and black pepper to combine. Add cold butter and process until mixture resembles coarse crumbs. Slowly add ice water while processing until dough comes together in a ball. Wrap in plastic and refrigerate for 30 minutes.
  2. Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the galette.
  3. Make the filling: Heat a drizzle of olive oil in a skillet over medium heat. Add diced red onion and minced garlic; cook until softened and lightly browned. Add chopped kale and sauté until wilted. Remove from heat and allow to cool.
  4. Mix ricotta filling: In a bowl, combine drained ricotta, one beaten egg, grated Parmesan or Romano cheese, thyme, salt, and pepper. Mix well, then fold in the roasted cauliflower, butternut squash, and the cooled sautéed onion, garlic, and kale mixture until evenly incorporated.
  5. Roll out dough: Remove dough from fridge and let sit at room temperature for 10 minutes. On a sheet of parchment paper, roll dough into a roughly 14-inch diameter circle. Transfer parchment and dough onto a rimmed baking sheet.
  6. Assemble the galette: Spread the ricotta and veggie filling evenly over the dough, leaving a 2-inch border around the edges. Fold the dough edges up over the filling, pleating as needed to secure it.
  7. Brush and season crust: Brush the dough crust with the remaining beaten egg, reserving some if desired. Sprinkle extra grated cheese and ground black pepper over the crust. Drizzle olive oil over the top.
  8. Bake: Place the baking sheet in the preheated oven and bake for 35 to 40 minutes, or until the crust is deeply golden and the ricotta filling is set.

Notes

  • Drain the ricotta well to avoid a watery filling.
  • Feel free to substitute vegetables with seasonal favorites like Brussels sprouts, sweet potatoes, or carrots.
  • Resting the dough in the fridge helps develop a flakier crust.
  • Roll dough on parchment paper for easy transfer to the baking sheet and less mess.
  • Use fresh herbs like thyme or rosemary to enhance the filling flavor.

Nutrition

Keywords: fall galette, ricotta galette, roasted vegetable tart, polenta crust, autumn recipe, vegetarian baking

Find it online: https://bakedbylisa.com/fall-veggie-and-ricotta-galette-recipe/