Fall Veggie and Ricotta Galette
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
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
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
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.
Preheat oven to 400F
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 the heat and let it cool down.
In a bowl add ricotta, egg, grated cheese, thyme and salt and pepper to taste, mix til incorporated, then fold in the roasted veggies and the onion, garlic and kale saute.
Remove the dough from the fridge, let it sit for 10 minutes at room temp then on a sheet of parchment roll it out to about 14 inches in diameter, don't worry if it's not perfect, just take your time. Place it onto a rimmed baking sheet.
Spread the ricotta and veggie mixture onto the dough leaving a 2 inch border all around. Fold the edges up and pleat where needed to seal in good.
Brush the crust with the remaining beaten egg, you won't use all of it.
Sprinkle crust with grated cheese and ground pepper.
Drizzle the top with olive oil.
Bake for 35 to 40 minutes or until crust is deep golden brown and ricotta is set.