Harvest Galette

Love Fall veggies? This is the perfect recipe! Combine all your favorite veggies in one delicious open faced pie… Cheesy and flavorful for your next holiday side too!

Harvest Galette Serves 4-6

Ingredients: Crust:

1 1/4 cups all-purpose or Gluten free flour Gluten free (+2 tablespoons Xanthan Gum)
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup cold butter, cubed
4-5 tablespoons cold water
Filling:
1/3 cup mozzarella cheese, shredded (or 3 slices, halved)

1/2 small butternut squash, thinly sliced & cubed
1/3 red onion, thinly sliced & halved
Handful of kale, chopped
1 medium carrot, thinly sliced
4-5 Brussel sprouts, thinly sliced
1 cup ricotta cheese + 1 egg yolk
1 teaspoon thyme
1/2 teaspoon ground sage
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Topping:

2 tablespoons fresh sage, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons Parmesan cheese
Optional Drizzle:
1 tablespoon red wine vinegar 1 tablespoon olive oil
Equipment needed:
Large sheet pan
Medium mixing bowl
Pastry blender or food processor
Fork
Chef knife and cutting board
1 cup dry measuring cup or small bowl Parchment paper
Rubber spatula

Instructions:

Crust:

In a medium mixing bowl or food processor... place flour, salt & baking powder (& Xanthan gum) & mix well. Add cubed butter & pulse processor cut together using a pastry blender until consistency of crumbles about the size of small peas.
Sprinkle on 3 tablespoons of cold water & continue to cut in or process. Add in an additional tablespoon...Check consistency of dough by squeezing with your hand. Dough should make a firm ball... if not add another tablespoon of water & process.
Sprinkle counter with a little flour and drop dough onto counter. With floured hands, gently form dough into a ball and press into a disk. Wrap in waxed paper and allow to set while you make the filling or refrigerate is dough appears sticky.

Filling:

1) Prep vegetables according to ingredient list above.

2) Place vegetables in a medium bowl and combine with ricotta cheese mixture and seasonings. Mix to ensure all veggies are coated well. At this point, the bowl can be covered and galette assembled at a later time.

Galette assembly:

Place dough disk on top of a lightly floured parchment paper or waxed paper. Roll disk into a circle about 10-inches in diameter. Flip disk & paper over onto another piece of parchment and continue rolling until disk is about 12-inches big. Peel off top piece of paper.
Place parchment and crust onto a large sheet pan. Scoop filling onto crust & spread until covering crust evenly, leaving about 1 1/2 -2 inches around edge.
Sprinkle filling with herb/cheese mixture and fold edges up over filling. Overlap crust as you go around the circle, pressing folds to seal.
Cover & refrigerate if not baking immediately. If baking, brush crust with beaten egg and bake in a preheated 375 F oven for 45 minutes or crust is golden brown.
Optional... After baking, drizzle with red wine vinegar/olive oil dressing.