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Fall Veggie and Ricotta Galette


Ingredients

DOUGH (ADAPTED FROM EATING WELL)

1 cup of all purpose flour, I use unbleached

½ cup of polenta or fine yellow cornmeal

½ teaspoon, salt

6 tablespoons cold unsalted butter, cut into pieces

¼ to ⅓ cup of ice water

a pinch of black pepper

FILLING

1 cup or so each of pre-roasted cauliflower and butternut squash, or other veggies of your choice

¼ red onion, diced

a handful of curly kale

1 garlic clove, finely minced

a pinch of thyme

RICOTTA MIXTURE

1 cup of ricotta, drained of moisture

2 eggs beaten, one for the filling and another for brushing dough

½ cup of grated parmesan or romano cheese

salt and pepper to taste


Instructions

  1. Prepare your dough in a food processor by pulsing the flour, polenta salt and pepper together. Add the butter and process until combined. then while it's running add the ice water down the tube a little at a time until the dough starts to come together into a ball. Wrap in plastic and refrigerate for half an hour.

  2. Preheat oven to 400F

  3. For the filling, drizzle olive oil into a skillet add the onion and garlic and cook til it starts to soften an lightly brown, meanwhile toss in the chopped kale and saute til it starts to limp. Take the pan off t