• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipes + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Dinners

Butternut Beet and Ricotta Galette

4.55 from 11 votes
Recipe Print Share
Share on:
By: Sarah BondUpdated: Sep 13, 2021 12 Comments

This post contains affiliate links.

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.

This Butternut Beet and Ricotta Savory Galette is layered with winter veggies and cheese, 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.

Butternut Beet and Ricotta Galette

This savory galette is piled with sweet butternut squash and beet root, resting atop a ricotta parmesan mixture (learn how to make your own ricotta in the microwave!).

butternut-beet-and-ricotta-galette

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.

This Butternut Beet and Ricotta Savory Galette is layered with winter veggies and cheese, wrapped up in a flaky golden crust and sprinkled with rosemary.

Serve this savory galette with our other vegetarian Thanksgiving recipes!

Vegetarian Thanksgiving Dinner on a Sheet Pan
Roasted Brussels Sprouts with Grapes
Thanksgiving Sides in a Slow Cooker
Shaved Brussels Sprout Salad
Autumn Pomegranate Salad

Butternut Beet and Ricotta Galette

Butternut Beet and Ricotta Galette

4.55 from 11 votes
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Author: Sarah Bond
Calories: 281kcal
Servings: 8 slices
Print Rate
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.

Ingredients

Dough

  • 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

Fillings

  • 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

Instructions 

Dough

  • 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*.

Filling

  • 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.

Assemble

  • 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,

Tips & Tricks

  • *Refrigerate dough up to 3 days, or freeze for later.
  • Dough recipe adapted from Smitten Kitchen.

Nutrition Information

Serving: 1slice Calories: 281kcal (14%) Carbohydrates: 26.3g (9%) Protein: 7.2g (14%) Fat: 16g (25%) Cholesterol: 58mg (19%) Sodium: 221mg (10%) Fiber: 22.3g (93%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

You may also like...

  • Roasted beet and radish salad with feta cheese on a wooden board on a red background - Here's a way to make your beets NOT taste like dirt! This Roasted Beet an Radish Salad is loaded with fresh pesto, feta cheese, and a hint of lemon, which help to counter that typical beet taste that so many of us can't get over.
    Roasted Beet and Radish Salad
  • This Ricotta Blueberry Galette recipe is a simple, foolproof pie that's rustic yet gorgeous, while also simple to make and delicious!
    Ricotta Blueberry Galette
  • Meal prep container with zucchini noodles on white background - This Zucchini Noodles Vegetarian Meal Prep is a low carb lunch solution that will have you looking forward to lunchtime! Packed with fresh veggies, avocado pesto, and crispy baked tofu.
    13 Vegetarian Meal Prep Recipes
  • In need of some vegetarian taco inspiration? These Beet and Chickpea Tacos are simple to make and packed with so much flavor
    Roasted Beet and Chickpea Tacos
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. Jenn says

    Posted on 4/30 at 11:10 pm

    I made this recipe exactly as written (possibly the first time in my life that I haven’t tweaked a recipe!) and it was absolutely delicious! I had made some ricotta cheese from leftover half and half about to expire, and this was the absolute best use for it. Seriously, this is positively heavenly, very filling, and super satisfying.5 stars

    Reply
    • Sarah says

      Posted on 5/1 at 9:05 am

      Aw I’m so happy to hear it, Jenn! Enjoy! 😀

  2. Karla Bryant says

    Posted on 7/24 at 5:19 pm

    When do you add the egg in the dough mix?

    Reply
    • Sarah says

      Posted on 7/24 at 8:05 pm

      It doesn’t go in the dough, you’ll just whisk it and brush it on top before cooking to help the crust turn golden and shiny!

  3. Kathryn says

    Posted on 11/23 at 1:54 pm

    Can I make this the day before thanksgiving or is it best hot?

    Reply
    • Sarah says

      Posted on 11/23 at 4:29 pm

      Yep that should be fine! It’s good at room temp (although you could pop it in the oven to reheat and crisp up right before serving).

  4. Meary J Harris says

    Posted on 12/18 at 12:04 am

    I love your recipes. I love to cook and bake. My favorite foods are seafood.5 stars

    Reply
  5. Carolle says

    Posted on 9/12 at 7:56 pm

    How can you say the prep time is 15 MINUTES? You need to correct that.

    Reply
    • Sarah says

      Posted on 9/13 at 9:10 pm

      You’re right! Thanks for pointing that out, Carolle 😀

  6. kelly says

    Posted on 9/29 at 11:22 am

    I tried this recipe twice, first with the gr/ml measurements, and the second time with the cups to see if it made a difference. Both times my dough was way too wet to handle and shape it. I had to add 1 cup of flour before it was managable.3 stars

    Reply
  7. Diane Growitz says

    Posted on 9/30 at 6:30 pm

    Just made this for supper – delicious! The dough, with lemon added, was delightful. One suggestion – beets come in many sizes and I underestimated “medium”. When I make this again, I will have a better idea, but, perhaps you could say something like 3” diameter, or 4”? Thanks you so much for this introduction (for me) to savory galettes. Yum!!5 stars

    Reply
  8. Trudi says

    Posted on 4/22 at 7:46 am

    Getting ready to make this for a second time! It was delicious! I did make my own ricotta. I also wrote a note to salt squash a bit for roasting,5 stars

    Reply

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Air Fryer Recipes

Air Fryer Buffalo Cauliflower

Plate full of crispy chickpeas with a wooden spoon.

15 Minute Crispy Air Fryer Chickpeas

Personal size mozzarella pizza cooked in an air fryer

Air Fryer Pizza

Air Fryer Mozzarella Sticks

Brussels sprouts on a plate with wooden serving spoons.

The Best 15 Minute Air Fryer Brussels Sprouts

Kale chips on a white plate.

10 Minute Air Fryer Kale Chips

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
599 shares