Name: Butternut Beet and Ricotta Galette
Total time: PT7200.0S
Yield: 8
Ingredients: 1 1/4 cup All-Purpose Flour; 1/4 teaspoon Salt; 1/2 cup Unsalted Butter; 1/4 cup Plain Greek Yogurt; 1 Lemon; 1/4 cup Water; 1 Egg; 1/2 Butternut Squash; 1 Beet; 1 tablespoon Olive Oil; 1/2 cup Ricotta Cheese; 1/4 cup Shredded Parmesan Cheese; 1 clove Garlic; 1 pinch Salt; 1 pinch Ground Black Pepper; 1 sprig Fresh Rosemary

This Butternut Beet and Ricotta Savory Galette is layered with winter veggies and creamy cheeses, wrapped up in a flaky golden crust and sprinkled with rosemary.

Low-Fat

Oven

Intermediate

Butternut Beet and Ricotta Galette

calories

total_fat

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Dough

All-Purpose Flour

Salt

teaspoon

Unsalted Butter

Plain Greek Yogurt

Lemon

Water

Filling

Butternut Squash

Beet

Olive Oil

tablespoon

Ricotta Cheese

Shredded Parmesan Cheese

Garlic

clove

pinch

Ground Black Pepper

Fresh Rosemary

sprig

Whisk together {@2:} and {@0:}. With a pastry cutter or by hand, combine flour and {@1:} until butter crumbles are the size of peas.

Whisk together Salt (1/4 teaspoon) and All-Purpose Flour (1 1/4 cup). With a pastry cutter or by hand, combine flour and Unsalted Butter (1/2 cup) [cubed] until butter crumbles are the size of peas.

Whisk together Salt (1/4 teaspoon) and All-Purpose Flour (1 1/4 cup). With a pastry cutter or by hand, combine flour and Unsalted Butter (1/2 cup) until butter crumbles are the size of peas.

Add {@0:}, juice from {@1:} and {@2:} to the flour mixture, then mix just until combined. Don't overwork the dough, as it should hold together loosely. Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour.

Add Plain Greek Yogurt (1/4 cup), juice from Lemon (1 N/A) [juiced] and Water (1/4 cup) to the flour mixture, then mix just until combined. Don't overwork the dough, as it should hold together loosely. Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour.

Add Plain Greek Yogurt (1/4 cup), juice from Lemon (1) and Water (1/4 cup) to the flour mixture, then mix just until combined. Don't overwork the dough, as it should hold together loosely. Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Slice {@0:} and {@1:} into equally thick slices, about 1/4 inch. Set on a parchment paper-lined baking sheet and drizzle with {@2:}. Bake for 30 minutes, leaving oven on once they're done.

Slice Butternut Squash (1/2 N/A) [Peeled, Deseeded] and Medium Red Beets (1 N/A) [Peeled] into equally thick slices, about 1/4 inch. Set on a parchment paper-lined baking sheet and drizzle with Olive Oil (1 tablespoon). Bake for 30 minutes, leaving oven on once they're done.

Slice Butternut Squash (1/2) and Beet (1) into equally thick slices, about 1/4 inch. Set on a parchment paper-lined baking sheet and drizzle with Olive Oil (1 tablespoon). Bake for 30 minutes, leaving oven on once they're done.

Combine Ricotta Cheese (1/2 cup) and Shredded Parmesan Cheese (1/4 cup).

On a floured surface, roll dough into a 12-inch circle. Set on a parchment paper-lined baking sheet and spread on ricotta mixture, leaving 2 inches free around the edges.

When butternut and beet have cooked, arrange them on top of the ricotta mixture, trying to keep them as flat as possible. You may not need to use all the slices. Roughly top with {@2:}, {@3:}, {@0:}, and {@1:}.

When butternut and beet have cooked, arrange them on top of the ricotta mixture, trying to keep them as flat as possible. You may not need to use all the slices. Roughly top with Garlic (1 clove) [minced], Salt (1 pinch), Ground Black Pepper (1 pinch), and Fresh Rosemary (1 sprig).

When butternut and beet have cooked, arrange them on top of the ricotta mixture, trying to keep them as flat as possible. You may not need to use all the slices. Roughly top with Garlic (1 clove), Salt (1 pinch), Ground Black Pepper (1 pinch), and Fresh Rosemary (1 sprig).

Fold free dough over the veggies, brushing the dough with {@0:} for a shiny golden finish.

Fold free dough over the veggies, brushing the dough with Egg (1 N/A) [Whisked] for a shiny golden finish.

Fold free dough over the veggies, brushing the dough with Egg (1) for a shiny golden finish.

Bake at 400 degrees F (200 degrees C) for 30 to 40 minutes, or until crust is golden brown.

Butternut Beet and Ricotta Galette

5.0

2HRS

$1.08

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions