Fall Veggie Ricotta Galette (Print-Friendly Format)
Flaky polenta crust filled with roasted squash, kale, and creamy ricotta. Cozy autumn flavors in every bite.
# Ingredients You’ll Need:
→ Dough
01 -
130 g unbleached all-purpose flour
02 -
70 g fine yellow cornmeal or polenta
03 -
0.5 teaspoon fine sea salt
04 -
85 g cold unsalted butter, cut into pieces
05 -
60–80 ml ice water
06 -
1 pinch freshly ground black pepper
→ Filling
07 -
120 g pre-roasted cauliflower florets
08 -
120 g pre-roasted butternut squash, cubed
09 -
¼ medium red onion, diced
10 -
1 small handful curly kale, chopped
11 -
1 garlic clove, finely minced
12 -
1 pinch dried thyme
13 -
Olive oil, for sautéing and drizzling
→ Ricotta Mixture
14 -
240 g ricotta cheese, drained
15 -
2 large eggs, beaten (divided use)
16 -
50 g grated Parmesan or Romano cheese (plus extra for sprinkling)
17 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Combine flour, cornmeal, salt, and black pepper in a food processor. Pulse briefly to blend. Add cold butter and process until mixture resembles coarse crumbs. Gradually add ice water through the feed tube until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 -
Heat a drizzle of olive oil in a skillet over medium heat. Sauté red onion and garlic until softened and lightly browned. Add kale and cook until wilted. Remove from heat and let cool slightly.
03 -
In a large mixing bowl, combine ricotta, one beaten egg, grated cheese, thyme, salt, and pepper. Mix until well incorporated. Gently fold in roasted cauliflower, roasted butternut squash, and sautéed onion, garlic, and kale.
04 -
Remove dough from refrigerator and allow to rest at room temperature for 10 minutes. On a sheet of parchment paper, roll dough into a 35 cm (14-inch) circle. Transfer parchment and dough to a rimmed baking sheet.
05 -
Spread ricotta and vegetable mixture onto the dough, leaving a 5 cm border. Fold the outer edges over the filling, pleating as needed to enclose. Brush the crust with the remaining beaten egg. Sprinkle extra grated cheese and ground black pepper over the crust. Drizzle olive oil lightly over the top.
06 -
Bake in a preheated oven at 200°C for 35–40 minutes, or until the crust is a deep golden brown and the filling is set. Allow to cool slightly before slicing and serving.
# Extra Tips:
01 -
Ensure the ricotta is well-drained to prevent excess moisture in the filling.
02 -
The galette dough can be made ahead and refrigerated up to a day in advance.