Vegetable Galette

Prep Time

hrs

Cook Time

mins

Servings

Equipment

Ingredients

Crust
1 1/2 cups All Purpose Flour
1/4 cup finely grated Pecorino Romano
1/2 teaspoon salt
8 tablespoons unsalted butter cold and cubed
5 tablespoons cold water

Filling:

1 cup ricotta cheese
2 tsp chopped rosemary
2 tsp chopped fresh basil
1/2 tsp salt
1/2 tsp pepper
1 green zucchini thinly sliced
1 summer squash thinly sliced
4 cherry tomatoes halved

Egg Wash:

1 egg + 2 tsp water

Crust
3 cups All Purpose Flour
0.5 cup finely grated Pecorino Romano
1 teaspoon salt
16 tablespoons unsalted butter cold and cubed
10 tablespoons cold water

Filling:

2 cup ricotta cheese
4 tsp chopped rosemary
4 tsp chopped fresh basil
1 tsp salt
1 tsp pepper
2 green zucchini thinly sliced
2 summer squash thinly sliced
8 cherry tomatoes halved

Egg Wash:

2 egg + 2 tsp water

Crust
4.5 cups All Purpose Flour
0.75 cup finely grated Pecorino Romano
1.5 teaspoon salt
24 tablespoons unsalted butter cold and cubed
15 tablespoons cold water

Filling:

3 cup ricotta cheese
6 tsp chopped rosemary
6 tsp chopped fresh basil
1.5 tsp salt
1.5 tsp pepper
3 green zucchini thinly sliced
3 summer squash thinly sliced
12 cherry tomatoes halved

Egg Wash:

3 egg + 2 tsp water

Instructions

1. Crust:

Combine flour, cheese and salt and butter in a food processor. Pulse a few times to combine then slowly drizzle in water, pulsing only until it clumps to form a dough. Turn onto plastic wrap and form into a flat, round disk. Wrap and refrigerate for 1 hour.

2. Filling:

Combine ricotta, salt, pepper, rosemary and basil.

3. To Assemble:

Preheat oven to 400 degrees. Unwrap dough onto a floured surface. Using a rolling pin form into a 10 inch circle, trimming the edges to form a circle. Spread the ricotta onto the dough, leaving a 2 inch rim. Arrange vegetables on top. Using a pastry brush, brush edges with egg whites. Bake 30-35 minutes, until brown. Let cool for at least 10 minutes before slicing.

Bread

Vegetable Galette

Prep Time

hrs

Cook Time

mins

Servings

Skip to Recipe

Vegetable Galette

by Jessica Rosetti //

August 25, 2024

Equipment

Ingredients

Crust
1 1/2 cups All Purpose Flour
1/4 cup finely grated Pecorino Romano
1/2 teaspoon salt
8 tablespoons unsalted butter cold and cubed
5 tablespoons cold water

Filling:

1 cup ricotta cheese
2 tsp chopped rosemary
2 tsp chopped fresh basil
1/2 tsp salt
1/2 tsp pepper
1 green zucchini thinly sliced
1 summer squash thinly sliced
4 cherry tomatoes halved

Egg Wash:

1 egg + 2 tsp water

Crust
3 cups All Purpose Flour
0.5 cup finely grated Pecorino Romano
1 teaspoon salt
16 tablespoons unsalted butter cold and cubed
10 tablespoons cold water

Filling:

2 cup ricotta cheese
4 tsp chopped rosemary
4 tsp chopped fresh basil
1 tsp salt
1 tsp pepper
2 green zucchini thinly sliced
2 summer squash thinly sliced
8 cherry tomatoes halved

Egg Wash:

2 egg + 2 tsp water

Crust
4.5 cups All Purpose Flour
0.75 cup finely grated Pecorino Romano
1.5 teaspoon salt
24 tablespoons unsalted butter cold and cubed
15 tablespoons cold water

Filling:

3 cup ricotta cheese
6 tsp chopped rosemary
6 tsp chopped fresh basil
1.5 tsp salt
1.5 tsp pepper
3 green zucchini thinly sliced
3 summer squash thinly sliced
12 cherry tomatoes halved

Egg Wash:

3 egg + 2 tsp water

Intstructions

1. Crust:

Combine flour, cheese and salt and butter in a food processor. Pulse a few times to combine then slowly drizzle in water, pulsing only until it clumps to form a dough. Turn onto plastic wrap and form into a flat, round disk. Wrap and refrigerate for 1 hour.

2. Filling:

Combine ricotta, salt, pepper, rosemary and basil.

3. To Assemble:

Preheat oven to 400 degrees. Unwrap dough onto a floured surface. Using a rolling pin form into a 10 inch circle, trimming the edges to form a circle. Spread the ricotta onto the dough, leaving a 2 inch rim. Arrange vegetables on top. Using a pastry brush, brush edges with egg whites. Bake 30-35 minutes, until brown. Let cool for at least 10 minutes before slicing.

Meet Jessica!

I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.

Get to know me

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Kitchen Must Haves

Assembly:

Mix coffee and Kahlua in a shallow dish.
Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!