Recipe: French Ricotta & Vegetable Galette2 min read
Don’t let the thought of making your own dough deter you from making this delicious recipe. This half whole wheat, half all-purpose flour dough is both forgiving and easy to make. Galettes are a classic French dish that can be topped with any number of ingredients. Feel free to substitute whatever cheese you like in this recipe, and mix and match the veggies. Other great toppings could be sautéed kale, tomatoes, fennel, or even thinly sliced potatoes. The mushrooms in this dish provide an excellent source of vitamin D, C, iron, calcium, and other beneficial minerals. They can also help alleviate high cholesterol and reduce inflammation in the body. Serve this Galette alongside a simple green salad for a filling and balanced meal.
Total Time: 1 hour (plus 2 hours chilling time)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon flake sea salt
- 1 ½ sticks chilled butter, cut into cubes
- 1 tablespoon apple cider vinegar
- ¼ cup ice water
- ¾ cup whole milk ricotta cheese
- 1 tablespoon lemon zest
- 1 tablespoon extra-virgin olive oil
- 1 cup cremini mushrooms, sliced
- 2 cloves garlic, minced
- kernels from 1 cob of corn
- 1 leek, white and light green parts thinly sliced
- ½ cup fresh mixed herbs (try parsley, dill, basil, chives, etc.)
- Lemon juice, salt, and pepper, to taste
- First, make the dough. In a food processor, blitz together the flours, salt, and butter until you have a few pea size pieces of butter remaining. Put this mix in a large bowl, and pour over the vinegar and ice water. Mix together gently until a rough dough begins to form. Knead with your hands to fully incorporate, but don’t overwork the dough. Wrap with plastic and chill for 2 hours or up to overnight.
- In a small bowl, mix the ricotta with 1 tablespoon lemon zest, and a pinch of salt and pepper. Set aside.
- In a large skillet, heat the olive oil over medium high heat. Add the mushrooms, and cook undisturbed for 3 minutes, until golden. Stir and cook for a minute more. Add the garlic, corn kernels, and leek, along with a pinch of salt and pepper. Cook for 2-3 more minutes, until slightly golden brown. Remove from the heat.
- Roll the dough out on a sheet of parchment paper to 1/8-inch thickness, in a rough round or oval shape. Spread the ricotta on the dough, leaving a small ½ inch border around the edges.
- Top the ricotta with the vegetables in an even layer. Fold the edges of the dough up over the filling just slightly.
- Bake the galette for 30-35 minutes, until the dough looks golden brown.
- Dress the fresh herbs with fresh lemon juice and a pinch of salt and pepper, and sprinkle over the galette. Enjoy warm or at room temperature.