Galette with Ricotta, Kale and Roasted Shallots
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- Total Time
- 2hrs 25mins
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- Serves
- 6
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- Calories
- 476
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 Feb 28, 2022
Ingredients
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- All purpose flour
- 150 g
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- Salt
- 3 g
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- Fine cornmeal
- 45 g
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- Unsalted butter
- 100 g
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- Sour cream
- 45 ml
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- Water
- 75 ml
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- Shallot
- 300 g
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- Baby potato
- 250 g
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- Rosemary
- 1 sprig
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- Olive oil
- 30 ml
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- Kale
- 150 g
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- Ricotta cheese
- 250 g
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- Egg
- 2
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- Lemon
- 1
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- Salt
- ¼ teaspoon
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- Black pepper
- ¼ teaspoon
Tools
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Oven
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Food processor
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Wooden spoon
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Stove
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Plastic wrap
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Rolling pin
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Medium bowl
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Small bowl
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Baking sheet - 18 x 13"
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Frying pan
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Work surface
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Large roasting dish
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Step preview
- Add all purpose flour, salt, fine cornmeal and unsalted butter to a clean medium bowl
- Blend until coarse crumbs form
- Add sour cream and water to a clean small bowl and mix to combine
- Add your water and sour cream to the food processor
- Pulse until a soft dough forms - don't overmix!
- Turn out and gently shape the dough into a ball
- Wrap with plastic wrap
- Chill in fridge - 1 hr
- Pre-heat oven - 180°C
- Add shallot, baby potato, rosemary and olive oil to a clean medium bowl
- Transfer vegetables to large roasting dish
- Roast until soft - 20 min
- Add kale to a clean frying pan
- Sauté until soft - approx 5 min
- Add ricotta cheese, egg, lemon, salt and black pepper to a clean medium bowl
- Transfer vegetables to filling
- Mix until combined
- Flour a clean baking sheet lightly
- Flatten dough onto the baking sheet
- Roll it out to about 1/8 inch thick
- Transfer half of filling onto the dough
- Add your roasted potatoes and shallots
- Spread on the rest of the ricotta filling
- Fold up the edges to keep everything in!
- Add egg to a clean small bowl
- Beat with a fork
- Glaze the edges of the dough
- Bake until golden brown - 30 min, 180°C
- Slice and serve!