Fall Veggie and Ricotta Galette
A Mediterranean-friendly Fall Veggie and Ricotta Galette is a delicious and rustic dish that combines seasonal vegetables with creamy ricotta in a flaky, savory pastry. Here’s a recipe idea that embraces the flavors of the Mediterranean while making the most of autumn vegetables.
Ingredients:
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup ice water
1 tablespoon olive oil (optional, for a Mediterranean touch)
For the filling:
1 cup ricotta cheese
1/2 cup crumbled feta cheese (optional for extra Mediterranean flavor)
1 egg
1 garlic clove, minced
1 teaspoon lemon zest
1 teaspoon dried oregano or thyme
Salt and pepper, to taste
For the veggies:
1 small butternut squash, peeled and sliced into thin wedges
1 red onion, thinly sliced
1 zucchini, sliced into rounds
1 handful of baby spinach or kale
2 tablespoons olive oil
1 teaspoon balsamic vinegar
Fresh thyme or rosemary (optional, for garnish)
L:
1. Make the pastry:
In a bowl, mix flour and salt. Add cold butter cubes and use a pastry cutter or your fingers to the olive oil into the flour until the mixture resembles coarse crumbs.
Gradually add ice water (and olive oil, if using), and mix until the dough just comes together. Shape it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling:
In a separate bowl, combine ricotta, feta (if using), egg, garlic, lemon zest, oregano, salt, and pepper. Mix until smooth and set aside.
3. Roast the veggies:
Preheat oven to 400°F (200°C). Toss the butternut squash, red onion, and zucchini with olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, or until tender. Add spinach or kale in the last 5 minutes to wilt slightly.
4. Assemble the galette:
Roll out the chilled pastry dough into a rough circle, about 12 inches in diameter, on a floured surface. Transfer to a parchment-lined baking sheet.
Spread the ricotta mixture over the dough, leaving a 2-inch border around the edges. Arrange the roasted vegetables on top.
Fold the edges of the dough over the filling, pleating as you go to enclose the galette.
Brush the crust with olive oil or an egg wash for a golden finish.
5. Bake:
Bake the galette for 30–35 minutes or until the crust is golden and the filling is set.
6. Serve:
Garnish with fresh thyme or rosemary if desired. Serve warm or at room temperature.
This galette is perfect for a cozy fall meal, and the combination of roasted vegetables with ricotta brings the warmth and flavor of the Mediterranean to your table.