Celebrate the flavors of fall with this delicious and rustic Autumn Veggie and Ricotta Galette. This savory tart combines a flaky, buttery crust with roasted seasonal vegetables like cauliflower and butternut squash, complemented by a creamy ricotta filling. Perfect for a cozy dinner or a special autumn gathering, this galette offers the warmth and richness of a homemade dish while being surprisingly easy to prepare. With its beautiful presentation and comforting flavors, it’s a wonderful way to highlight the best of the season’s produce.
Ingredients:
For the Dough (inspired by Eating Well):
- 1 cup of all-purpose flour (preferably unbleached)
- ½ cup of fine cornmeal (or yellow corn flour)
- ½ teaspoon of salt
- 6 tablespoons of cold unsalted butter, cut into small cubes
- ¼ to ⅓ cup of ice-cold water
- A pinch of black pepper
For the Filling:
- 1 cup of roasted cauliflower
- 1 cup of roasted squash (or any other vegetable of your choice)
- ¼ of a red onion, diced into small pieces.
- A handful of chopped kale
- 1 clove of garlic, minced
- A dash of thyme (fresh or dried)
Ricotta Mixture:
- 1 cup of ricotta cheese (drained of excess moisture)
- 2 beaten eggs (one for the filling, one for brushing the dough)
- ½ cup of grated Parmesan or Romano cheese
- Salt and pepper to taste
Instructions:
- Prepare the Dough:
- In a large bowl, mix together the all-purpose flour, polenta, salt, and a pinch of black pepper.
- Add the cold butter pieces and work them into the flour mixture using your hands or a pastry cutter until the texture resembles coarse crumbs.
- Slowly add ice water, starting with ¼ cup, until the dough comes together but isn’t too wet.
- Shape the dough into a round ball, cover it with plastic wrap, and place it in the refrigerator for a minimum of 30 minutes.
- Prepare the Filling:
- While the dough chills, pre-roast the cauliflower and butternut squash (or your choice of veggies) by tossing them in olive oil, salt, and pepper, and baking at 400°F (200°C) until tender.
- In a bowl, mix the pre-roasted veggies, chopped kale, minced garlic, diced red onion, and thyme.
- Set aside.
- Prepare the Ricotta Mixture:
- In another bowl, combine the ricotta, one beaten egg, grated parmesan, and salt and pepper to taste.
- This will serve as the base for the filling.
- Assemble the Galette:
- Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface into a rough circle about 12 inches in diameter.
- Move the dough onto a baking tray that has been lined with parchment paper.
- Spread the ricotta mixture evenly in the center of the dough, leaving a 2-inch border around the edges.
- Top with the roasted vegetable mixture.
- Gently fold the edges of the dough over the filling, creating pleats as you go.
- Brush the folded edges with the remaining beaten egg for a golden finish.
- Bake:
- Bake the galette for 35-40 minutes, or until the crust is golden and the filling is set.
- Let it cool for a few minutes before slicing and serving.
- Serve:
- Serve warm, either as a main dish with a side salad or as a hearty appetizer.
- Enjoy the comforting flavors of fall in every bite!
Conclusion:
This Autumn Veggie and Ricotta Galette is the perfect dish for showcasing the best of fall’s vegetables. The creamy ricotta pairs beautifully with the roasted vegetables, all wrapped in a crisp, buttery crust. It’s a versatile dish that can be served as a main course or an elegant appetizer, and it’s sure to impress with its rustic charm and rich flavors. Easy to make and bursting with seasonal goodness, this galette is a delightful way to embrace the flavors of autumn.
Autumn Veggie and Ricotta Galette: A Rustic Fall Delight
A rustic, savory galette featuring roasted fallvegetables, creamy ricotta, and a flaky polenta crust, perfect for cozy autumndinners.
Ingredients
For the Dough inspired by Eating Well:
- 1 cup of all-purpose flour preferably unbleached
- ½ cup of fine cornmeal or yellow corn flour
- ½ teaspoon of salt
- 6 tablespoons of cold unsalted butter cut into small cubes
- ¼ to ⅓ cup of ice-cold water
- A pinch of black pepper
For the Filling:
- 1 cup of roasted cauliflower
- 1 cup of roasted squash or any other vegetable of your choice
- ¼ of a red onion diced into small pieces.
- A handful of chopped kale
- 1 clove of garlic minced
- A dash of thyme fresh or dried
Ricotta Mixture:
- 1 cup of ricotta cheese drained of excess moisture
- 2 beaten eggs one for the filling, one for brushing the dough
- ½ cup of grated Parmesan or Romano cheese
- Salt and pepper to taste
Instructions
Prepare the Dough:
- In a large bowl, mix together the all-purpose flour, polenta, salt, and a pinch of black pepper.
- Add the cold butter pieces and work them into the flour mixture using your hands or a pastry cutter until the texture resembles coarse crumbs.
- Slowly add ice water, starting with ¼ cup, until the dough comes together but isn’t too wet.
- Shape the dough into a round ball, cover it with plastic wrap, and place it in the refrigerator for a minimum of 30 minutes.
Prepare the Filling:
- While the dough chills, pre-roast the cauliflower and butternut squash (or your choice of veggies) by tossing them in olive oil, salt, and pepper, and baking at 400°F (200°C) until tender.
- In a bowl, mix the pre-roasted veggies, chopped kale, minced garlic, diced red onion, and thyme.
- Set aside.
- Prepare the Ricotta Mixture:
- In another bowl, combine the ricotta, one beaten egg, grated parmesan, and salt and pepper to taste.
- This will serve as the base for the filling.
Assemble the Galette:
- Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface into a rough circle about 12 inches in diameter.
- Move the dough onto a baking tray that has been lined with parchment paper.
- Spread the ricotta mixture evenly in the center of the dough, leaving a 2-inch border around the edges.
- Top with the roasted vegetable mixture.
- Gently fold the edges of the dough over the filling, creating pleats as you go.
- Brush the folded edges with the remaining beaten egg for a golden finish.
Bake:
- Bake the galette for 35-40 minutes, or until the crust is golden and the filling is set.
- Let it cool for a few minutes before slicing and serving.
Serve:
- Serve warm, either as a main dish with a side salad or as a hearty appetizer.
- Enjoy the comforting flavors of fall in every bite!