Name: Fall Veggie and Ricotta Galette
Brand: prouditaliancook.com
SKU: prouditaliancook-com-3
Availability: OnlineOnly

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Fall Veggie and Ricotta Galette

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Proud Italian CookHome Cooking, Italian American Style bySharing is caring!&nbsp;I love the rustic and free form look of a galette, it doesn’t have to be perfectly round or symmetrical, it’s stress free to make, and it always comes out looking pretty.&nbsp;There’s a colorful and flavorful mix of fall veggies inside this galette, it has a combo of cauliflower, butternut squash, onion and kale, this just may become one of your favorite fall dinners!The roasted veggies get folded into a ricotta and parmesan mixture then baked together in perfect harmony.&nbsp;But can we talk about the crust now? It’s homemade, don’t use store bought please! If you have a food processor this will only take you five minutes to make, the crust is what makes this whole galette so amazing.The hidden secret is polenta in the crust, you can also use a fine ground cornmeal as well and because of this polenta addition, it becomes a very sturdy, crunchy yet still very flaky crust, plus it holds and seals in the filling perfectly.Feel free to play around with this recipe using different veggies of your choice, but don’t play around with the dough, trust me!Follow me on Instagram, I’m always cooking up something different during the week.Fall Veggie and Ricotta Galette&nbsp; Author: IngredientsInstructionsPrepare your dough in a food processor by pulsing the flour, polenta salt and pepper together. Add the butter and process until combined. then while it's running add the ice water down the tube a little at a time until the dough starts to come together into a ball. Wrap in plastic and refrigerate for half an hour.Preheat oven to 400FFor the filling, drizzle olive oil into a skillet add the onion and garlic and cook til it starts to soften an lightly brown, meanwhile toss in the chopped kale and saute til it starts to limp. Take the pan off the heat and let it cool down.In a bowl add ricotta, egg, grated cheese, thyme and salt and pepper to taste, mix til incorporated, then fold in the roasted veggies and the onion, garlic and kale saute.Remove the dough from the fridge, let it sit for 10 minutes at room temp then on a sheet of parchment roll it out to about 14 inches in diameter, don't worry if it's not perfect, just take your time. Place it onto a rimmed baking sheet.Spread the ricotta and veggie mixture onto the dough leaving a 2 inch border all around. Fold the edges up and pleat where needed to seal in good.Brush the crust with the remaining beaten egg, you won't use all of it.Sprinkle crust with grated cheese and ground pepper.Drizzle the top with olive oil.Bake for 35 to 40 minutes or until crust is deep golden brown and ricotta is set.3.4.3177&nbsp;Sharing is caring!&nbsp;July 28, 2023 at 10:13 amCan this be served at room temperature? I’d love to take it to a picnicReplyOctober 7, 2016 at 4:24 pmHello. I wanted to come back and say how lovely a recipe this is. It was delicious! I didn’t have cauliflower so I doubled up on the squash. I also added a sprinkling of cornmeal to the parchment before rolling out the dough. I have made this twice now, the second time I added a touch of blue cheese. It’s such a great recipe for the autumn harvest! Thanks for sharing.ReplySeptember 17, 2016 at 1:13 pmLooks delish. Can’t wait for squash season….we know who the squash queen is! Let her reign begin!ReplySeptember 16, 2016 at 9:58 pmlooks yummy and healthyReplySeptember 16, 2016 at 8:09 pmYUM! That’s all:-)ReplyI’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {Read More About Me}&nbsp;Blog ArchivesReturn to top of pageSite Design by Jeni @ The Blog Maven · Copyright © 2023 Proud Italian Cook

Proud Italian CookHome Cooking, Italian American Style bySharing is caring!&nbsp;I love the rustic and free form look of a galette, it doesn’t have to be perfectly round or symmetrical, it’s stress free to make, and it always comes out looking pretty.&nbsp;There’s a colorful and flavorful mix of fall veggies inside this galette, it has a combo of cauliflower, butternut squash, onion and kale, this just may become one of your favorite fall dinners!The roasted veggies get folded into a ricotta and parmesan mixture then baked together in perfect harmony.&nbsp;But can we talk about the crust...

Fall Veggie and Ricotta Galette

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