Butternut Beet and Ricotta Galette
This Butternut Beet and Ricotta Savory Galette is layered with winter veggies and creamy cheeses, wrapped up in a flaky golden crust and sprinkled with rosemary.
Ingredients
1 1/4cups
All-Purpose Flour
1/4tsp
Salt
1/2cup
ColdUnsalted Butter, cubed
4Tbsp
Plain Greek Yogurt
1
Lemon, juiced1 tsp juice per 8 servings
4Tbsp
ColdWater
1
SponsoredEggland's Best Classic Egg, whisked
1/2
MediumButternut Squash, peeled, deseeded
1
Beet, peeled
1Tbsp
Olive Oil
1/2cup
Ricotta Cheese
4Tbsp
Shredded Parmesan Cheese
1clove
Garlic, minced
1pinch
Salt
1pinch
Ground Black Pepper
1sprig
Fresh Rosemary
Nutrition Per Serving
Calories
231
Fat
15.8 g
Protein
5.1 g
Carbs
16.5 g
Cooking Instructions
step 1
Whisk together Salt (1/4 tsp) and All-Purpose Flour (1 1/4 cups). With a pastry cutter or by hand, combine flour and Unsalted Butter (1/2 cup) until butter crumbles are the size of peas.
step 2
Add Plain Greek Yogurt (4 Tbsp), juice from Lemon (1) and Water (4 Tbsp) to the flour mixture, then mix just until combined. Don't overwork the dough, as it should hold together loosely. Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour.