Galette with Ricotta, Kale and Roasted Shallots

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    961
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 Jun 7, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    150g
  • Salt icon
    Salt
    3g
  • Fine cornmeal icon
    Fine cornmeal
    45g
  • Unsalted butter icon
    Unsalted butter
    100g
  • Sour cream icon
    Sour cream
    45ml
  • Water icon
    Water
    75ml
  • Shallot icon
    Shallot
    300g
  • Baby potato icon
    Baby potato
    250g
  • Rosemary icon
    Rosemary
    about 1 sprig
  • Olive oil icon
    Olive oil
    33ml
  • Kale icon
    Kale
    150g
  • Ricotta cheese icon
    Ricotta cheese
    250g
  • Egg icon
    Egg
    100g
  • Lemon icon
    Lemon
    58g
  • Salt icon
    Salt
    1g
  • Black pepper icon
    Black pepper
    1g

Tools

  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Pastry brush
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Skillet pan
  • 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
  • kCook icon Small bowl

Step preview

  1. Get a clean medium bowl
  2. Add all purpose flour
  3. Add salt
  4. Add fine cornmeal
  5. Add unsalted butter
  6. Blend until coarse crumbs form
  7. Get a clean small bowl
  8. Add sour cream
  9. Add cold water
  10. Transfer cream to dry ingredients
  11. Blend until dough forms
  12. Turn out on lightly-floured surface
  13. Wrap with plastic wrap
  14. Chill in fridge - 1 hr
  15. Pre-heat - 180°C
  16. Get a clean medium bowl
  17. Add peeled shallot
  18. Add sliced baby potato
  19. Add rosemary
  20. Add olive oil
  21. Transfer vegetables to large roasting dish
  22. Roast medium bowl until soft - 20 min
  23. Get a clean frying pan
  24. Add chopped kale
  25. Sauté until soft - approx 5 min
  26. Get a clean medium bowl
  27. Add ricotta cheese
  28. Add egg
  29. Add zest of lemon
  30. Add salt
  31. Add black pepper
  32. Transfer vegetables to filling
  33. Mix until combined
  34. Flour a clean baking sheet lightly
  35. Flatten work surface onto baking sheet
  36. Roll out
  37. Transfer half of filling to baking sheet
  38. Add medium bowl to baking sheet
  39. Transfer the rest of filling to baking sheet
  40. Fold
  41. Get a clean small bowl
  42. Add egg
  43. Beat
  44. Glaze baking sheet
  45. Bake until golden brown - 30 min, 180°C
  46. Slice
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