Introduction

This Fall Veggie and Ricotta Galette is a rustic, savory tart filled with roasted seasonal vegetables and creamy ricotta. It’s perfect for cozy dinners or entertaining guests with a homemade touch. The flaky cornmeal crust adds a delightful texture that complements the flavorful filling.

The image shows a rustic vegetable galette placed on a white marbled textured surface. The galette has a golden-brown, flaky crust folded up slightly on the edges, sprinkled with coarse salt or cheese. Inside, the first layer is a thick, crumbly crust, on top of which there are visible chunks of roasted orange carrots, purple onion slices, and green leafy herbs scattered throughout. The filling has a creamy white cheese-like texture, slightly browned in spots. One slice has been cut out and placed nearby, showing clear layers of crust and filling, with some crumbs and flaky bits scattered around. A metal spatula rests near the galette’s edge, ready to serve. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough (adapted from Eating Well):

1 cup all-purpose flour (unbleached preferred)
½ cup polenta or fine yellow cornmeal
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
¼ to ⅓ cup ice water
A pinch of black pepper

Filling:

1 cup pre-roasted cauliflower
1 cup pre-roasted butternut squash (or other veggies of your choice)
¼ red onion, diced
A handful of curly kale
1 garlic clove, finely minced
A pinch of thyme

Ricotta Mixture:

1 cup ricotta, drained of moisture
2 eggs, beaten (one for filling, one for brushing dough)
½ cup grated parmesan or romano cheese
Salt and pepper to taste

Instructions

Step 1: Prepare the dough by pulsing flour, polenta, salt, and pepper together in a food processor. Add the cold butter and pulse until combined. While running, add ice water a little at a time until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
Step 2: Preheat the oven to 400°F (200°C).
Step 3: For the filling, heat a drizzle of olive oil in a skillet. Add diced red onion and minced garlic, cooking until softened and lightly browned. Add chopped kale and sauté until limp. Remove from heat and let cool.
Step 4: In a bowl, mix ricotta, one beaten egg, grated cheese, thyme, salt, and pepper until combined. Fold in the roasted vegetables and the cooled onion, garlic, and kale mixture.
Step 5: Remove dough from the fridge and let sit at room temperature for 10 minutes. On parchment paper, roll dough into a roughly 14-inch diameter circle. Transfer parchment with dough onto a rimmed baking sheet.
Step 6: Spread the ricotta and vegetable mixture over the dough, leaving a 2-inch border around the edges. Fold the edges up over the filling, pleating to seal.
Step 7: Brush the crust with the remaining beaten egg (use as much as desired).
Step 8: Sprinkle the crust with grated cheese and ground pepper, then drizzle olive oil over the top.
Step 9: Bake for 35 to 40 minutes, until the crust is deep golden brown and the ricotta filling is set.

Tips & Variations

Use any roasted fall vegetables you enjoy, such as Brussels sprouts, sweet potatoes, or carrots, to customize the filling.
For a dairy-free version, substitute ricotta with firm tofu blended with nutritional yeast and lemon juice.
Allow the dough to rest in the fridge longer if it feels too soft; this helps the crust hold its shape during baking.
If you prefer a sweeter bite, add a touch of honey or maple syrup to the ricotta mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a preheated 350°F oven for 10-15 minutes to retain crispness. This galette can also be frozen—wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a cut savory tart placed on a sheet with a white marbled texture underneath. The tart has three main layers: a golden, crumbly crust with a slightly raised, thicker edge sprinkled with coarse crumbs on top; a colorful filling layer with visible chunks of orange and purple vegetables, green herbs, and crumbled white cheese scattered throughout; and a light creamy layer binding the filling together. One slice is separated from the rest, showing the thickness of the crust and filling clearly, and a woman's hand is holding this slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie dough instead of making my own?

Yes, store-bought pie dough works well for this galette and can save time. Just watch baking times as it may vary slightly.

How do I prevent the crust from becoming soggy?

Using polenta in the dough adds texture that resists sogginess, and pre-roasting vegetables removes excess moisture. Also, folding the crust edges over the filling helps contain moisture during baking.