A warm, rustic galette filled with seasonal fall Veggie and Ricotta. Perfect for cozy autumn evenings, this dish combines vibrant colors and flavors, bringing the best of fall produce to your table.
🥕 Ingredients:
For the Dough:
🧈 1 1/4 cups all-purpose flour
❄️ 1/2 cup cold unsalted butter, cubed
💧 1/4 cup ice water
🧂 1/2 tsp salt
For the Filling:
🧀 1/2 cup ricotta cheese
🧀 1/4 cup grated Parmesan cheese
🥚 1 egg, beaten (divided)
🎃 1 small butternut squash, peeled and thinly sliced
🧅 1 small red onion, thinly sliced
🥦 1/2 cup Brussels sprouts, halved
🫒 1 tbsp olive oil
🌿 1 tsp fresh thyme leaves
🧂 Salt & pepper to taste
🍂 Instructions:
- Prepare the Dough:
- Mix flour, butter, and salt in a bowl. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together.
- Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- In a small bowl, combine the ricotta, Parmesan, and half of the beaten egg. Mix well and set aside.
- Toss the sliced squash, onion, and Brussels sprouts in olive oil, and season with salt, pepper, and thyme.
- Assemble the Galette:
- Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
- Spread the ricotta mixture in the center, leaving a 2-inch border around the edges. Arrange the veggies on top, layering them for a beautiful, colorful effect.
- Fold the edges of the dough over the filling, pleating as you go. Brush the crust with the remaining egg for a golden finish.
- Bake:
- Preheat your oven to 400°F (200°C). Bake the galette for 30-35 minutes or until the crust is golden and the vegetables are tender.
🍁 Slice and enjoy this hearty, flavorful galette, a true taste of fall! 🍂