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vegetable ricotta galette

Lemon Ricotta Vegetable Galette

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author fuajia

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.