Savory Ricotta Galette
 

Savory Ricotta Galette

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This Savory Ricotta Galette from Naturally Ella is a delicious way to use up any vegetables and a fantastic way to highlight one of our favorite vegetables, the parsnip.

SERVING SIZE

4-6

INGREDIENTS

Crust:

1 cup (120 g) unbleached all-purpose flour or whole wheat pastry flour

1/4 teaspoon sea salt

1/4 cup (56 g) cold unsalted butter

1 ounce (28 g) cream cheese

1 tablespoon (15 ml) maple syrup

2 tablespoons (30 ml) cold water

Filling:

1/2 cup (120 g) ricotta

2 teaspoons honey

1/4 teaspoon black pepper

1/4 teaspoon sea salt

1 1/2 cups (240 g) thinly sliced vegetables (such as potato, carrots and squash)

2 tablespoons (30 ml) heavy cream

1 large egg

1 parsnip, thinly shaved

1 tablespoon (14 g) unsalted butter, melted

1/2 teaspoon fresh thyme, removed from stems and minced

 

INSTRUCTIONS

To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 cm) circle. Transfer to the baking tray.

To make the filling: In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Toss the shaved parsnip with the melted butter and thyme and layer on the galette, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.

Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

  PRINT VERSION

vegetable plate

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