Lemon Ricotta Vegetable Galette
Spring has sprung (sort of) and Easter is around the corner. It only feels appropriate for me to share this Lemon Ricotta Vegetable Galette recipe with you. What is this veggie galette you ask? Well it is a medley of tender roasted vegetables over a bed of a zesty flavorful ricotta cheese filling that is enveloped in a rustic buttery crust. And to be a little extra like me, you can top it off with dollops of goat cheese and parmesan. This is so flavor packed and delicious, you have to try it!
I was really looking forward to this week because I have off! 🙌🏾 As always, I plan a whole bunch of things that I would like to get done when I have off. But I only end up getting to a few items and wondering where the day went. Well I am not too mad because I have been coming up with some more recipe ideas to share with you all. Like this one!
Galettes are super easy to make.
They used to be one of my favorite things to make years ago. All you need is a pie crust and any sweet or savory fillings of your choice. No need to shape the crust, blind bake it or do anything extra. That’s why I love them; they look all bougie but they are fairly easy to through together. With this Lemon Ricotta Vegetable Galette though, I did want it to give off more bougie vibes than the usual galette. Hence the ricotta filling, the goat cheese and the partially whole wheat crust.
It really makes a great Easter brunch dish. You can even cut down on time spent cooking the day of, by making the veggies and crust the day before. You can go even further and use a store bought pie crust (but you already know homemade is better). Either way, go get the ingredients below and make this galette!
Lemon Ricotta Vegetable Galette
Ingredients
The Crust
- 1 cup whole wheat flour
- ¾ cup all purpose flour
- 1 tsp salt
- ¾ cup cold butter or 1½ sticks
- 4 to 6 tbsps ice cold water
Roasted Veggies
- 1 small red onion chopped
- 1 zucchini chopped
- 1 red, yellow or orange bell pepper chopped
- 10 to 12 oz cherry tomatoes
- 2 tbsps olive oil
- 1 tsp garlic powder
- salt and pepper to taste
Lemon Ricotta Filling
- 1 cup ricotta cheese preferably full fat
- 1 egg
- 1/4 cup parmesan cheese
- zest of 1 lemon
- 1 tbsp fresh rosemary minced
- 1 tbsp fresh thyme
- 1/4 tsp salt or to taste
Optional Toppings
- 2 to 4 oz goat cheese
- grated parmesan
- beaten egg for an egg wash
Instructions
The Crust
- Preheat oven to 400ºF.
- Combine flour and salt in a large bowl or food processor.
- Add chucks of butter. Pulse (if using a food processor) or mix with your hands or a pastry cutter until it forms a course crumb.
- Add the ice cold water, a couple of tablespoons at a time. Pulse or mix until it forms a ball.
- Wrap and refrigerate.
The Veggies
- Grease a baking sheet then add onions, zucchini, bell peppers and tomatoes.
- Sprinkle with garlic powder, salt and pepper then drizzle with olive oil. Toss until the vegetable are coated in the seasonings and oil.
- Place in the oven and bake for about 20 minutes or until veggies are starting to get tender and caramelize.
Lemon Ricotta Filling
- In the meantime, add ricotta, egg, lemon zest, rosemary, thyme, parmesan and salt to a bowl then mix until fully combined.
Assembly
- Roll out dough on a floured surface until it is about half a centimeter thick and a rough circle. Transfer dough to a lightly greased pizza pan.
- Spread ricotta filling in the center of the dough, leaving about 3 inches of the edges without filling.
- Top filling evenly with your roasted veggies.
- Optionally, dot your roasted veggies with dollops of goat cheese.
- Fold the edges of your crust over the filling, leaving the center uncovered.
- For a shiny crust, brush your crust with a bitten egg. You can also top the galette with grated parmesan cheese.
- Bake for about 30 to 40 minutes or until crust begins to turn a golden brown.
- Let it cool for about 10 minutes then serve and enjoy.
2 Comments
Zee
April 5, 2023 at 4:09 pm
This look great!
fuajia
April 5, 2023 at 8:12 pm
Thanks!