Meatless Monday: Veggie and Ricotta Galette
As most of you know, we do vegetarian meals up to once weekly for health reasons. It's always a struggle to find something that will satisfy my meat-and-potatoes hubby. Last night, we ate this galette along with a big salad. D declared it to be satisfying and very filling. We've made some small changes to the original recipe, all noted below. Should we make it again, we'll consider doing even more ricotta filling.
Not sure how to roast a butternut squash? Click here for detailed instructions. To make it even simpler, I throw my raw cauliflower florets in on the same pan. Kills two birds with one stone, so to speak.
Credit: Proud Italian Cook
DOUGH
2 cups all purpose flour
1 cup cornmeal mix, polenta or a finely ground yellow cornmeal
1 tsp, salt
12 TBSP cold unsalted butter, cut into pieces (this is nearly two sticks)
up to 2/3rds cup of ice water
a pinch of black pepper
TOPPINGS
1/2 head of cauliflower florets, pre-roasted (see above)
1/4 butternut squash, roasted and cubed (see above)
1/2 red onion, diced
1 red pepper, sliced
a handful of curly kale
2 garlic cloves, finely minced
A pinch of thyme
RICOTTA MIXTURE
2 cups ricotta, drained of excess moisture
2 eggs, beaten
1 cup grated Parmesan or Romano cheese
salt and pepper to taste
Prepare your dough in a food processor by pulsing the flour, corn mix (or polenta or fine cornmeal, whichever you choose) plus salt and pepper together. Follow that with the butter. While it's running, slowly add in ice water through the chute, a little at a time, until the dough starts to come together. Wrap your dough in plastic and refrigerate for a half hour. This will be enough to create two small galettes.
While the dough is firming up, preheat your oven to 400F. For the filling, drizzle olive oil into a skillet add the onion. Cook until it starts to soften and lightly brown. Add the chopped kale and saute until it becomes limp. Next, add in the garlic and cook until it becomes fragrant, taking care not to burn it. Remove your veggies from the heat and set them aside.
In a bowl combine ricotta, egg, grated cheese, thyme, salt and pepper to taste. Mix this until incorporated. This, again, will be for two galettes. Remove the dough from the fridge, divide it into two portions and roll out the first portion to 9 or 10 inches diameter, placing the second portion back in the fridge. I rolled on a Silpat (a silicone-embedded mat that is oven-safe) to make things easier, but it isn't necessary. Don't worry if the shape of yoru dough isn't perfect. It's a rustic dish so, honestly, the more imperfections the better. Place the rolled dough on a rimmed baking sheet, lined with parchment. If you've rolled on a Silpat, simply slide the Silpat, dough and all, over to your baking sheet.
Now, spread half the ricotta and veggie mixture onto the first dough disc leaving a 2 inch border all around. Fold the edges up and pleat where needed. If desired, you can brush the crust with a third, beaten egg. This will give each galette some glossy color as it bakes. Dot your galette with half the onion mixture along with half the pre-roasted cauliflower florets and cubed squash. Sprinkle with additional grated cheese and ground pepper, if you'd like. Bake the first galette 35 minutes or until the crust is deep golden brown and the ricotta is set. Repeat with remaining dough, ricotta mixture and vegetables.
Related recipes:
* Our complete vegetarian index<--Over 35 favorites
Not sure how to roast a butternut squash? Click here for detailed instructions. To make it even simpler, I throw my raw cauliflower florets in on the same pan. Kills two birds with one stone, so to speak.
Credit: Proud Italian Cook
DOUGH
2 cups all purpose flour
1 cup cornmeal mix, polenta or a finely ground yellow cornmeal
1 tsp, salt
12 TBSP cold unsalted butter, cut into pieces (this is nearly two sticks)
up to 2/3rds cup of ice water
a pinch of black pepper
TOPPINGS
1/2 head of cauliflower florets, pre-roasted (see above)
1/4 butternut squash, roasted and cubed (see above)
1/2 red onion, diced
1 red pepper, sliced
a handful of curly kale
2 garlic cloves, finely minced
A pinch of thyme
RICOTTA MIXTURE
2 cups ricotta, drained of excess moisture
2 eggs, beaten
1 cup grated Parmesan or Romano cheese
salt and pepper to taste
Prepare your dough in a food processor by pulsing the flour, corn mix (or polenta or fine cornmeal, whichever you choose) plus salt and pepper together. Follow that with the butter. While it's running, slowly add in ice water through the chute, a little at a time, until the dough starts to come together. Wrap your dough in plastic and refrigerate for a half hour. This will be enough to create two small galettes.
While the dough is firming up, preheat your oven to 400F. For the filling, drizzle olive oil into a skillet add the onion. Cook until it starts to soften and lightly brown. Add the chopped kale and saute until it becomes limp. Next, add in the garlic and cook until it becomes fragrant, taking care not to burn it. Remove your veggies from the heat and set them aside.
In a bowl combine ricotta, egg, grated cheese, thyme, salt and pepper to taste. Mix this until incorporated. This, again, will be for two galettes. Remove the dough from the fridge, divide it into two portions and roll out the first portion to 9 or 10 inches diameter, placing the second portion back in the fridge. I rolled on a Silpat (a silicone-embedded mat that is oven-safe) to make things easier, but it isn't necessary. Don't worry if the shape of yoru dough isn't perfect. It's a rustic dish so, honestly, the more imperfections the better. Place the rolled dough on a rimmed baking sheet, lined with parchment. If you've rolled on a Silpat, simply slide the Silpat, dough and all, over to your baking sheet.
Now, spread half the ricotta and veggie mixture onto the first dough disc leaving a 2 inch border all around. Fold the edges up and pleat where needed. If desired, you can brush the crust with a third, beaten egg. This will give each galette some glossy color as it bakes. Dot your galette with half the onion mixture along with half the pre-roasted cauliflower florets and cubed squash. Sprinkle with additional grated cheese and ground pepper, if you'd like. Bake the first galette 35 minutes or until the crust is deep golden brown and the ricotta is set. Repeat with remaining dough, ricotta mixture and vegetables.
Related recipes:
* Our complete vegetarian index<--Over 35 favorites