A rustic vegetable galette makes for an elegant fall meal
Fall is my absolute favorite season of the year. The air gets crisper, pumpkins are everywhere and kids get excited for Halloween. With these changes I also change the foods I buy. I try to stay local and eat only produce that is in season or organic. This rustic fall galette makes eating vegetables simple with a buttery crust layered with tomatoes, zucchini, squash and creamy roasted garlic ricotta.
For this recipe I used a pre-made pie crust to save time and filled it with creamy cheese and a layer of fresh vegetables. I also decided to add fresh oregano to the finished product for a pop of color and extra flavor. This doubles as not only a light dinner, but would also be a perfect starter to a dinner party paired with wine and even a drizzle of balsamic reduction if desired.
Rustic fall vegetable galette recipe
- 1 (9 inch) pie crust
- 1/2 cup low-fat ricotta cheese
- 2 heads roasted garlic, cloves removed
- 1 tablespoon fresh oregano
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large tomatoes, thinly sliced
- 1 small zucchini, sliced
- 1 yellow squash, sliced
- Fresh oregano for garnish (optional)
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Roll out the pie crust and place it on the baking sheet.
- In a bowl combine the ricotta cheese, roasted garlic cloves, oregano and seasonings. Mix well and spread evenly in the center of the pie crust leaving a small border around the edge.
- Carefully arrange the vegetables on top of the ricotta cheese and fold the sides of the pie crust up slightly covering the vegetables.
- Bake the galette for 35 minutes or until the crust becomes a golden brown color.
- Remove from the oven and allow to cool for 5 minutes. Garnish with fresh oregano and cut into wedges.
- Best served warm or at room temperature.