Galette with Ricotta, Kale and Roasted Shallots

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    476
based on 1 ratings

Easy, rustic galette tart with roast shallots, potatoes and a zesty ricotta-kale mixture. The galette has a special sour cream crust, but you could also use our Flaky Pastry Dough.

recipe updated 28 Feb 2022

Ingredients

  • Plain flour icon
    Plain flour
    150 g
  • Salt icon
    Salt
    3 g
  • Fine cornmeal icon
    Fine cornmeal
    45 g
  • Unsalted butter icon
    Unsalted butter
    100 g
  • Sour cream icon
    Sour cream
    45 ml
  • Water icon
    Water
    75 ml
  • Shallot icon
    Shallot
    300 g
  • Baby potato icon
    Baby potato
    250 g
  • Rosemary icon
    Rosemary
    1 sprig
  • Olive oil icon
    Olive oil
    30 ml
  • Kale icon
    Kale
    150 g
  • Ricotta cheese icon
    Ricotta cheese
    250 g
  • Egg icon
    Egg
    2
  • Lemon icon
    Lemon
    1
  • Salt icon
    Salt
    ¼ teaspoon
  • Black pepper icon
    Black pepper
    ¼ teaspoon

Tools

  • kCook icon Oven
  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Frying pan
  • kCook icon Medium bowl
  • kCook icon Work surface
  • kCook icon Large roasting dish
  • kCook icon Small bowl

Step preview

  1. Add plain flour, salt, fine cornmeal and unsalted butter to a clean medium bowl
  2. Blend until coarse crumbs form - medium speed
  3. Add sour cream and water to a clean small bowl
  4. Transfer
  5. Pulse dry ingredients until dough forms - high speed
  6. Turn out and gently shape the dough into a ball
  7. Wrap with plastic wrap
  8. Chill in fridge - 1 hr
  9. Pre-heat oven - 180°C
  10. Add shallot, baby potato, rosemary and olive oil to a clean medium bowl
  11. Transfer vegetables to large roasting dish
  12. Roast medium bowl until soft - 20 min, 180°C
  13. Add kale to a clean frying pan
  14. Sauté until soft - 5 min, medium heat
  15. Add ricotta cheese, egg, lemon, salt and black pepper to a clean medium bowl
  16. Transfer vegetables to filling
  17. Mix until combined
  18. Flour a clean baking sheet lightly
  19. Flatten
  20. Roll out
  21. Transfer half
  22. Add
  23. Transfer the rest
  24. Fold up the edges to keep everything in!
  25. Add egg to a clean small bowl
  26. Beat with a fork
  27. Glaze the edges of the dough
  28. Bake until golden brown - 30 min, 180°C
  29. Slice and serve!
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