Autumn Veggie and Ricotta Galette: A Rustic Fall Delight

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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

Prepare the Dough:

1. In a large bowl, mix together the all-purpose flour, polenta, salt, and a pinch of black pepper.
2. 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.
3. Slowly add ice water, starting with ¼ cup, until the dough comes together but isn’t too wet.
4. 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:

1. 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.
2. In a bowl, mix the pre-roasted veggies, chopped kale, minced garlic, diced red onion, and thyme.
3. Set aside.
4. Prepare the Ricotta Mixture:
5. In another bowl, combine the ricotta, one beaten egg, grated parmesan, and salt and pepper to taste.
6. This will serve as the base for the filling.

Assemble the Galette:

1. 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.
2. Move the dough onto a baking tray that has been lined with parchment paper.
3. Spread the ricotta mixture evenly in the center of the dough, leaving a 2-inch border around the edges.
4. Top with the roasted vegetable mixture.
5. Gently fold the edges of the dough over the filling, creating pleats as you go.
6. Brush the folded edges with the remaining beaten egg for a golden finish.

Bake:

1. Bake the galette for 35-40 minutes, or until the crust is golden and the filling is set.
2. Let it cool for a few minutes before slicing and serving.

Serve:

1. Serve warm, either as a main dish with a side salad or as a hearty appetizer.
2. Enjoy the comforting flavors of fall in every bite!

Main Course

French, Rustic

Greek roasted vegetables