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Roasted Vegetable Savory Galette with Garlic Herbed Ricotta

This savory galette is loaded with roasted vegetables, dried cranberries for a sweet pop and a garlic ricotta cheese!

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Course: Side Dish , Appetizer
Cuisine: American

Ingredients

  • 1 Pre-made Pie Crust see notes
  • 5-6 cups assorted vegetables diced bite-size (see notes)
  • 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 and black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400°F
  2. Peel and chop the vegetables and place on a rimmed sheet pan
  3. Season with salt and sprinkle with olive oil and maple syrup.
  4. Place in the oven and cook for 25-30 minutes, stirring occasionally, until the vegetables are roasted and soft.
  5. Once the vegetables are cooked, remove the pan from the oven and set aside. Lower your oven temperature to 350°F.
  6. Mix the filling ingredients together in a small bowl. Season to taste with salt and black pepper.
  7. Unroll the pie crust from the package.
  8. 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.
  9. 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.
  10. Fold the pie crust over the sides of the vegetables making a little package.
  11. Place tart in the 350 °F oven and bake until the crust is lightly browned and flakey, around-25-30 minutes.
  12. 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