Roasted Vegetable Savory Galette with Garlic Herbed Ricotta

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A fancy, savory galette may not be the first thought when it comes to galettes, but this roasted vegetable galette is packed with a garlicky, herbed ricotta that pairs perfectly with every kind of vegetable you can imagine.

For another tasty roasted vegetable recipe, try my roasted tomatoes.  Or for something herby my dill and brown sugar roasted carrots or roasted turnips, one of the easiest turnip recipes out there!

Savory Galette
Savory Galette

Roasted Vegetable Savory Galette with Garlic Herbed Ricotta

Galettes are usually considered to be only for dessert, a sort of sweet rustic pie to have for dessert at a restaurant or throw together at home with minimal effort.

However, with the proper technique, you can easily make a delicious SAVORY galette at home with the same minimal effort for a fantastic appetizer or side dish! This recipe uses roasted vegetables, some nuts in the form of pecans, and a huge amount of garlicky ricotta cheese, giving you something that is still pie-like with that flaky crust, yet still savory and delicious.

Ingredients for Your Roasted Vegetable Savory Galette

This is just a list of ingredients for you to skim over and see if you have them or need to shop, the exact amounts of ingredients are listed in the printable recipe card below!

Galette

  • Pre-made pie crust
  • Roasted vegetables
  • Pecans
  • Dried cranberries
  • Maple syrup
  • Salt

Ricotta Filling

  • Ricotta cheese
  • Garlic
  • Kale
  • Parsley
  • Basil
  • Parmesan cheese
  • Black pepper

 

How to Make a Savory Galette 

  • Peel and chop all of your vegetables of choice and place them on a sheet pan
  • Season with salt, olive oil, and maple syrup and bake for 25 minutes at 400°F.
  • While cooking, mix the ricotta ingredients together until smooth and then roll out the pie crust/unroll from the package/ remove from the pie plate etc.
  • Spread the filling over the crust, and then place the now cooked roasted vegetables over the filling
  • Fold the pie crust over the vegetables, and bake at 350 Fahrenheit until lightly browned about 25 minutes

Vegetables to Use in This Roasted Vegetable Galette

The great thing about making a savory galette is that you can use whatever vegetables you want. This recipe is sort of a rough how-to guide, which means you can use whatever veggies you have to hand or are seasonal in your area.

Try to make sure that you are using vegetables that complement one another, however. For example, if you want something to serve as the green base, like cabbage or Brussels sprouts, then pair it with something sweeter and tender, like beetroot.

You could stop there, or you could go ultra-seasonal and add in some pumpkin or winter squash, giving you a savory winter galette that would pair perfectly with the pecans.

For best results, choose seasonal vegetables that complement each other; some that are crunchy, others that are fresh and juicy, and at least one with an earthy richness like a squash.

 

Tips and Tricks

  • I always make a few more vegetables than I think will fit in the galette just to make sure, and then they are fantastic heated up the next day anyways, throw a poached egg on top of the veggies that wouldn’t fit into the galette and call it breakfast!
  • Make two at a time if you are making this for a larger crowd – you can also call this dinner for your family as well.
  • Almost any vegetable works in this, root vegetables seem to roast up the best however.

 

Hope you enjoy!

Love,

Karlynn

 

 

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

 

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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!
5 from 2 votes
Prep Time
30 minutes
Cook Time
25 minutes
Courses
Appetizer, Side Dish
Cuisine
American
Servings
6
Author
Karlynn Johnston

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
 

  • 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!

Recipe Notes

  • 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

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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