Fall Veggie Ricotta Galette

This rustic fall veggie and ricotta galette brings out the best in autumn produce, all wrapped up in a golden, homemade dough. The contrast between the nutty polenta crust and creamy ricotta guarantees a crowd-pleaser for cozy gatherings or an elevated weeknight dinner.

Baking this galette for family has become my favorite fall ritual. The house smells incredible and everyone ends up fighting for the crisp cheesy edges.

Ingredients

• All purpose flour: gives the galette structure and helps achieve that flaky texture choose unbleached for best results
• Polenta or fine yellow cornmeal: creates the signature crisp crust pick the freshest cornmeal you can find for flavor
• Cold unsalted butter: is key for tender pastry use high quality and keep it very cold
• Ice water: brings the dough together without overworking it use only as much as needed to form a ball
• Salt and black pepper: balance all the flavors opt for kosher salt and freshly cracked pepper for more depth
• Pre roasted cauliflower and butternut squash: add sweet and nutty notes roast your own for best flavor or use leftovers from another meal
• Red onion diced: brings mild sweetness choose a firm onion with shiny skin
• Curly kale: adds an earthy heartiness look for dark green crisp leaves
• Garlic clove minced: lifts the whole filling use fresh for real punch
• Fresh thyme: offers herby aroma use whole sprigs and strip the leaves for more flavor
• Ricotta cheese: delivers creamy richness drain well to avoid a soggy filling and pick a whole milk version if possible
• Eggs: bind everything together plus create golden shine on the crust go for large fresh eggs
• Grated parmesan or romano cheese: ramps up savory flavor freshly grated is best for taste and texture
• Olive oil: for sautéing veggies and adding a glossy finish go extra virgin if you can

Instructions

Prepare the Dough:

Combine flour polenta salt and pepper in a food processor and pulse just to blend. Add cold butter and pulse until the mixture looks like coarse meal with some pea size bits of butter left. Slowly drizzle in ice water while pulsing just until a shaggy dough forms. Gather into a ball wrap and chill for half an hour. This resting allows gluten to relax so your crust bakes up tender and easy to handle.

Sauté the Aromatics:

Drizzle a little olive oil in a skillet over medium low heat. Add diced onion and finely minced garlic cooking gently for about 5 minutes until onion turns soft and you smell sweetness building but before it browns too much. Toss in the chopped kale stirring until just wilted and glossy. Take off heat and let this mixture cool while you prepare the filling.

Mix the Ricotta Base:

In a large mixing bowl combine ricotta cheese one beaten egg grated parmesan thyme salt and pepper. Stir until everything is thoroughly mixed then gently fold in the roasted cauliflower butternut squash and the cooled onion kale mixture. This step ensures each bite has creamy filling and chunks of veggie.

Roll Out the Dough:

Let the dough stand at room temperature for about 10 minutes to make rolling easier. On a sheet of parchment use a rolling pin to flatten dough into a rough circle about 14 inches wide. Do not stress if the edges look ragged the freeform style is beautiful and forgiving. Carefully transfer parchment and dough onto a rimmed baking sheet.

Assemble the Galette:

Spoon the ricotta and veggie filling onto the center of the crust leaving a border about two inches wide all around. Fold the dough edge up and over the filling pleating as you go to contain everything. Pinch together any rips or holes with your fingers.

Finish and Bake:

Brush the exposed crust with a little of the second beaten egg to encourage shine and browning. Sprinkle a handful of extra parmesan plus a few grinds of pepper over the crust. Drizzle the top of the entire galette with olive oil and bake in a 400 degree oven for 35 to 40 minutes until the crust is deep golden and puffed and the filling is set and lightly golden.

Roasted cauliflower holds a special place in my heart for its toasty flavor. My family always sneaks a few pieces off the pan before I can fold them into the galette and we always end up sampling the crust while it cools.

Storage Tips

Leftovers keep well wrapped in foil in the fridge for up to three days. For the crispiest crust reheat slices uncovered in a toaster oven or conventional oven at 350 degrees. Avoid microwaving as it can make the pastry soggy.

Ingredient Substitutions

Replace ricotta with goat cheese for tang or use all parmesan for a more robust flavor. Swap any hearty green like chard or spinach for kale. Try sweet potatoes roasted beets or even mushrooms for your veggie base for a different personality.

Serving Suggestions

Serve warm slices with a simple arugula salad to balance the richness. For brunch add a poached egg on top. I love pairing it with a bowl of tomato soup on chilly nights since the flavors echo the roasted veggies and creamy cheese.

Galette’s Roots

A galette is a French free form tart with rustic charm. Unlike a fussy pie its beauty lies in the rough folds and hearty textures. Traditionally made with fruit or berries this savory version celebrates what fall gardens offer with Italian style ricotta adding creamy depth.

Seasonal Adaptations

Roast extra veggies for meal prep during fall. In spring try asparagus and peas as a bright filling. Winter roots like parsnips and carrots work beautifully too.

Success Stories

Friends always ask for the recipe and neighbors have swapped in every veggie under the sun. I am always amazed by how forgiving the crust is and how even hesitant eaters end up sneaking seconds. Try it for your next potluck and watch it disappear.

Freezer Meal Conversion

Freeze baked galette slices tightly wrapped for up to one month. Reheat directly from frozen in a moderate oven until warmed through and crisp. For best texture avoid freezing the raw dough or unbaked galette as it can become soggy.

This rustic galette is just as perfect for easy meals as it is for special gatherings. However you adapt it, the results will be full of comfort and autumn flavor.

Common Recipe Questions

→ How can I keep the crust extra flaky?

Use very cold butter and ice water, and avoid overworking the dough. Refrigerate before rolling for best results.

→ Can I substitute other vegetables?

Absolutely. Try roasted sweet potatoes, carrots, or mushrooms to complement the autumn flavors and create new variations.

→ What's the role of polenta in the dough?

Polenta or fine cornmeal gives the crust extra texture and a subtle sweetness, enhancing both flavor and flakiness.

→ Is it necessary to drain the ricotta?

Yes, draining the ricotta prevents the filling from becoming too watery, ensuring a firm and appealing slice.

→ How do I prevent a soggy bottom?

Allow roasted vegetables to cool and drain excess moisture before mixing them into the ricotta filling.