Roasted Vegetable Savory Galette with Garlic Herbed Ricotta
User Reviews
0
0 reviews
Unrated
Roasted Vegetable Savory Galette with Garlic Herbed Ricotta
Report
This savory galette is loaded with roasted vegetables, dried cranberries for a sweet pop and a garlic ricotta cheese!
Share:
Ingredients
- 1 pie crust see notes, pre-made
- 5-6 cups vegetable diced bite-size (see notes, assorted
- 1/2 cup pecans
- 1/4 cup dried cranberries
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
Filling
- 3/4 cup ricotta cheese
- 2 cloves garlic minced finely
- 3 large kale stalks hard spine removed and chopped.
- 1/2 teaspoon parsley
- 1/4 teaspoon basil
- 3 tablespoons Parmesan Cheese
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F
- Peel and chop the vegetables and place on a rimmed sheet pan
- Season with salt and sprinkle with olive oil and maple syrup.
- Place in the oven and cook for 25-30 minutes, stirring occasionally, until the vegetables are roasted and soft.
- Once the vegetables are cooked, remove the pan from the oven and set aside. Lower your oven temperature to 350°F.
- Mix the filling ingredients together in a small bowl. Season to taste with salt and black pepper.
- Unroll the pie crust from the package.
- Spread the filling over the dough, leaving a one-inch diameter around the edges clear so that you can fold it up and over the vegetables.
- Place the roasted vegetables over the filling in the middle in a heap. to the edge of the filling, leaving the one-inch diameter of dough area clear still.
- Fold the pie crust over the sides of the vegetables making a little package.
- Place tart in the 350 °F oven and bake until the crust is lightly browned and flakey, around-25-30 minutes.
- Serve immediately hot and fresh!
Notes
- beets, sweet potato, butternut squash and Brussels sprouts for the veggies
- the pie crusts that are in a roll in a box (Pillsbury etc) are the fastest and easiest ones to use in this recipe.
- You can absolutely make your own pie crust as well.
- I used beets, sweet potato, butternut squash and Brussels sprouts for the veggies
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
