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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.
save this recipe!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 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!).
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.
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
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,
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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.
Aw I’m so happy to hear it, Jenn! Enjoy! 😀
When do you add the egg in the dough mix?
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!
Can I make this the day before thanksgiving or is it best hot?
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).
I love your recipes. I love to cook and bake. My favorite foods are seafood.
How can you say the prep time is 15 MINUTES? You need to correct that.
You’re right! Thanks for pointing that out, Carolle 😀
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.
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!!
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,
Hi there! The recipe looks delicious and as someone who is lactose intolerant (I already have vegan ricotta), I’m curious to know if I could swap coconut yogourt for the greek yogourt? The consistency is more like regular yogourt and it doesn’t have the same protein content. Basically I would just need to know if the yogourt is to add protein to help structure the dough or if it’s for added moisture. Thank you!
It’s mostly for moisture, so I think the coconut yogurt would work well! Would love to hear how it goes if you try it out.