Vegetable Galette

Vegetable and Ricotta Galette

I. Love. Pies. Now you know. Pies of any form, savory, sweet. Whatever. Quiches have always been one of my favorite things to eat and are so much fun to make, because the options of ingredient combinations are endless. Tonight, our vegetarian friend Jeff is coming over so I thought I’d try out something I’ve been meaning to for awhile now — a savory galette. Basically a quiche without the eggs, it’s pretty much whatever veggies and/or cheeses you want, nestled into a rustic-style pie crust (not baked in a pie plate). I’ve done this before as a sweet variety with apples. For this one, I used ricotta and Parmesan cheeses, zucchini, acorn squash, caramelized onions, spinach, and topped it with fresh herbs. It came out absolutely delicious! (I do think some good olive oil would have been good to serve it with to drizzle over the top, just a bit). I just served it with a very simple green salad and some warm bread with herb butter. It felt like a great fall meal, but I will definitely start doing more savory galettes throughout the year with different seasonal veggies.

Recipe for this particular galette as follows:

-Pie crust, rolled out and uncooked
-1/2 acorn squash, cooked and sliced thinly
-1 medium onion, sliced and caramelized
-Two large handfuls of cooked spinach (chopped and drained)
-2 cloves garlic, grated
-1 zucchini sliced thin, cooked and drained of moisture)
-1 egg
-Small container ricotta cheese
-Good Parmesan cheese (grated)

  1. Preheat oven to 400. Meanwhile, cook your veggies until fairly tender and lightly press between kitchen towels to drain excess moisture (otherwise your pie crust will become soggy)
  2. In bowl, mix ricotta with salt and pepper to taste. Mix in herbs if you have them.
  3. Grease pan; lay pie crust out. Spread thin layer of ricotta onto crust. Start laying down veggie slices and lightly sprinkling Parmesan. Salt and pepper, then repeating layers. Top with chopped fresh herbs and more Parmesan. Fold in excess crust and egg wash edges to achieve golden brown, glossy crust. (In small bowl, mix one egg with a little water; use brush to coat outer crust before baking.)
  4. Bake for 30-35 mins or until golden brown.

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