Butternut Beet and Ricotta Galette
This Butternut Beet and Ricotta Savory Galette is layered with winter veggies and creamy cheeses, wrapped up in a flaky golden crust and sprinkled with rosemary.
Howdy from post-Christmas Sarah who, within 2 days, managed to fit in all of our Christmas shopping + Christmas celebrations in two different countries. It was hectic and magical and sprinkled with stroopwafel crumbs, competitive games of monopoly, and Mama’s famous Russian teacakes. The tulip-man and I finished the trial run of the 21 Day Reset (with much success!) just in time for the festivities, and proceeded to stuff our faces with all the Christmas yums in sight. So if you’re also ready to squeeze some vegetables back into your diet, without necessarily tapering down your pie consumption, this savory galette has ya covered.
This galette is piled with sweet butternut squash and beet root, resting atop a ricotta parmesan mixture. But the best part is in the dough. Last time we made galettes, we went for the infamous vodka dough, which gave us a really tender crust. Today we’re using Greek yogurt and a hint of lemon to get an ultra-flaky, full-flavored crust that gives you the warmest, most carb-filled sense of accomplishment.
Butternut Beet and Ricotta Galette
- 1 1/4 cup all-purpose flour 137 g
- 1/4 tsp salt
- 8 Tbsp cold unsalted butter 113 g, cut into cubes
- 1/4 cup plain Greek yogurt 62 g
- 1 tsp lemon juice
- 1/4 cup cold water 60 mL
- 1 egg whisked
- 1/2 medium butternut squash 600 g, peeled and deseeded
- 1 medium red beet peeled
- 1 Tbsp olive oil 15 mL
- 1/2 cup ricotta cheese 125 g
- 1/4 cup shredded parmesan cheese 27 g
- 1 clove garlic minced
- Pinch each of salt and pepper
- 1 sprig of rosemary
Whisk together salt and flour. With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas.
- Add yogurt, lemon, and water to the flour mixture, then mix just until combined (don't over work the dough, it should hold together loosely). Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour*.
Preheat oven to 400 degrees F (204 C).
- Slice butternut and beets into equally thick slices (about 1/4 inch). Set on a parchment paper-lined baking sheet and drizzle with olive oil. Bake for 30 minutes (leaving oven on once they're done).
- Combine ricotta and parmesan cheese.
On a floured surface, roll dough into a 12 inch circle. Set on a parchment paper-lined baking sheet and spread on ricotta mixture, leaving 2 inches free around the edges.
- When butternut and beet have cooked, arrange on top of the ricotta mixture, trying to keep them as flat as possible (you may not need to use all the slices). Roughly top with minced garlic, a pinch of salt and pepper, and rosemary leaves.
- Fold free dough over the veggies, brushing the dough with whisked egg for a shiny golden finish.
- Bake at 400 degrees F for 30 to 40 minutes, or until crust is golden brown. Serve warm or room temperature,
- *Refrigerate dough up to 3 days, or freeze for later.
- Dough recipe adapted from Smitten Kitchen.
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Hi, I’m Sarah! We’re working our way through the easy vegetarian kitchen, one ingredient at a time. Learn more and follow along!
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