I tend to think that the next best thing to spending a crisp fall day outside jumping in leaves is staying inside and cooking a delicious meal filled with orange vegetables. Today I baked this autumn vegetable galette. In case you’ve never encountered a galette, think of it as a more rustic, less “perfect” alternative to a pie. Instead of baking a pie crust with beautifully crimped edges, you simply roll out the dough and press the outside edges in over the filling. “Handmade” is all part of the look.
The crust here is amazing and super versatile. I’ve added sea salt and rosemary, but you can play around with different spices and herbs. Be careful not to over mix the dough. Mix it just enough so that it holds together, and it will be perfectly flaky when it’s done.
Roasted Autumn Vegetable Galette
for the crust
- 1 1/2 cups all-purpose flour minus 2 tablespoons
- 1/2 teaspoon sea salt
- 1/2 teaspoon chopped fresh rosemary
- 1 stick plus 1 tablespoon cold unsalted butter, cut into 1/2-inch pieces
- 4 to 5 tablespoons ice water
for the filling
- 2 medium beets, peeled and cut into 1 inch pieces
- 1 large sweet potato, peeled and cut into 1 inch pieces
- 1 medium butternut squash, peeled, seeded and cut into 1 inch pieces
- 8 oz fresh ricotta
- 1 large egg
- a splash of milk or water
- olive oil, salt, pepper
- Make the dough: Pulse flour, salt, and rosemary in a food processor. Add the butter, and pulse until coarse crumbs form, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
- Form dough into a disk. Wrap in plastic wrap; refrigerate for at least 1 hour or overnight.
- While dough is chilling, preheat oven to 400F. Toss the chopped vegetables in olive oil and sprinkle with salt and pepper. Place the vegetables in a single layer on a baking sheet.
- Roast the vegetables at 400 degrees for about 45 minutes, stirring every 15 minutes, until the veggies are tender.
- Remove your chilled dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll the dough into a (roughly) 9” round. Place your rolled out dough on a parchment-lined baking sheet.
- Place the ricotta in the center of the dough and spread it out to about 1″ from the edge in all directions. Top the ricotta with the roasted vegetables. You may have extra vegetables leftover, so don’t feel like you need to overfill the crust. Fold the edges of the dough up and press them gently to secure.
- In a small bowl, stir together the egg with a splash of milk or water. Brush a small amount of this egg wash lightly over the edges of the crust.
- Bake your galette at 375 for 30-35 minutes or until the crust is lightly golden brown.
- Remove from the oven and let cool to room temperature. Enjoy!