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Savory Vegetable Ricotta Galette

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A rustic free-form galette with a creamy ricotta base, colorful roasted bell peppers, red onion, and crumbled feta—wrapped in a flaky golden crust and topped with toasted pine nuts.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 8 tbsp cold unsalted butter, cubed
  • 3–4 tbsp ice water
  • 1 cup ricotta cheese
  • 1/3 cup crumbled feta cheese
  • 1/4 cup grated Parmesan
  • 1 egg
  • 1 garlic clove, minced
  • 1/2 tsp dried oregano
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 tbsp pine nuts, toasted
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. For the crust, combine flour and salt in a bowl. Cut in the butter until coarse crumbs form. Add ice water a tablespoon at a time, mixing until dough forms. Chill for 30 minutes.
  3. In a bowl, mix ricotta, feta, Parmesan, egg, garlic, oregano, salt, and pepper until creamy.
  4. Roll out dough into a rough circle on parchment paper. Spread ricotta mixture in the center, leaving a 2-inch border.
  5. Top with sliced peppers and red onion. Fold edges over the filling, pleating gently.
  6. Brush crust with a little olive oil. Bake for 35–40 minutes until golden and bubbly.
  7. Sprinkle with toasted pine nuts and garnish with basil. Let cool slightly before slicing.

Notes

  • Make dough ahead of time and refrigerate overnight if desired.
  • Customize with seasonal vegetables like zucchini or mushrooms.
  • Use store-bought pie crust for quicker preparation.

Nutrition

Keywords: savory galette, vegetable galette, ricotta tart, rustic pie, vegetarian dinner

Find it online: https://epicrecipebox.com/savory-vegetable-ricotta-galette/