A savory twist on a classic galette, this recipe features a delicious squash and ricotta filling nestled in a nutty buckwheat crust. Tender, flaky and full of flavor this galette will quickly become your new favorite brunch addition!
Squash and Ricotta Galette
Rated 5.0 stars by 1 users
Category
Brunch
Cuisine
French-American Fusion
Author:
Chef Hope Romeo
Servings
6
Prep Time
1 hour
Cook Time
45 minutes
A savory twist on a classic galette, this recipe features a delicious squash and ricotta filling nestled in a nutty buckwheat crust. Tender, flaky and full of flavor, this galette will quickly become your new favorite brunch addition!
Ingredients
For the Pie Dough:
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14 oz AP flour
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3.5 oz buckwheat flour
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¾ tsp salt
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1 ½ tbsp sugar
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½ lb butter, cold, cut into small cubes
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1 cup cold water
For the Filling:
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8 oz ricotta
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1 egg
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¼ cup chopped herbs - whatever sounds good to you! rosemary, thyme, savory, oregano, chives, etc.
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¼ tsp salt
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⅓ tsp black pepper
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1 roasted squash of choice, cut into slices (butternut squash would be great here)
Optional Additions:
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¼ - ½ cup roasted garlic and/or shallots
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1-2 bulbs fennel, caramelized
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⅓ cup shredded cheese- Gruyère, Pecorino Romano, Swiss, sharp Cheddar, etc.
Tools:
Directions
To Make the Pie Dough:
Add your flours, salt, sugar, and butter cubes to the stand mixer, mix on low with the paddle attachment until there are no pieces of butter larger than a pea.
Dig a “well” so that you can see the base of the mixing bowl and add the water. Mix on low until the dough just comes together.
Wrap with plastic wrap, and flatten into a disc. Chill in the refrigerator for at least an hour before rolling out.
To Make the Filling:
In a medium bowl, mix together the ricotta and egg, till smooth. Add in herbs, salt, pepper, and other add-ins such as caramelized fennel and roasted garlic. Put aside.
Toss squash with olive oil, salt and pepper. Roast at 400°F until tender and starting to brown on the edges.
To Assemble:
Roll out the pie dough. Spread ricotta mixture evenly over pie dough, leaving a 2 inch border.
Place roasted squash over ricotta. Fold crust over the edge of the filling.
Bake in oven at 375°F for 30-40 minutes, or the pie dough is golden brown and the ricotta mixture is set.
Remove from the oven and sprinkle with some fresh herbs, garlic, lemon zest, extra virgin olive oil if desired.
- Allow to sit for about 5 minutes, cut and enjoy!