A warm, rustic galette filled with seasonal fall veggies and creamy 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! 🍂