Butternut Beet and Ricotta Galette
Print

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.
Course Appetizers, Baked Goods, Main Dishes, Side Dishes
Cuisine American
Keyword beet galette, butternut squash galette, savory galette, vegetable galette
Diet Vegetarian
Occasion Christmas, Game Day, Halloween, Thanksgiving, Valentine's Day
Time 60 minutes or more
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 281kcal
Author Sarah Bond

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

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

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 26.3g | Protein: 7.2g | Fat: 16g | Cholesterol: 58mg | Sodium: 221mg | Fiber: 22.3g