Galette with Ricotta, Kale and Roasted Shallots

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recipe by Drop https://getdrop.com

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    481
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 Oct 8, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    150g (about 1⅛ cups)
  • Salt icon
    Salt
    ½ tsp
  • Fine cornmeal icon
    Fine cornmeal
    45g (about 4¼ tbsp)
  • Unsalted butter icon
    Unsalted butter
    100g (about ½ cup)
  • Sour cream icon
    Sour cream
    45ml (3 tbsp)
  • Water icon
    Water
    75ml (5⅛ tbsp)
  • Shallot icon
    Shallot
    300g (about 7⅛)
  • Baby potato icon
    Baby potato
    250g (about 4½)
  • Rosemary icon
    Rosemary
    1 sprig
  • Olive oil icon
    Olive oil
    2¼ tbsp (about 33ml)
  • Kale icon
    Kale
    150g (about 1)
  • Ricotta cheese icon
    Ricotta cheese
    250g (about 1 cup)
  • Egg icon
    Egg
    x 2 (about 100g)
  • Lemon icon
    Lemon
    1 (58g)
  • Salt icon
    Salt
    about ¼ teaspoon (1g)
  • Black pepper icon
    Black pepper
    about ¼ teaspoon (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. Add all purpose flour, salt, fine cornmeal and unsalted butter to a clean medium bowl
  2. Blend until coarse crumbs form
  3. Add sour cream and water to a clean small bowl
  4. Transfer cream to dry ingredients
  5. Blend until dough forms
  6. Turn out on lightly-floured surface
  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
  13. Add kale to a clean frying pan
  14. Sauté until soft - approx 5 min
  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 content of work surface onto baking sheet
  20. Roll out
  21. Transfer half of filling to baking sheet
  22. Add content of medium bowl to baking sheet
  23. Transfer the rest of filling to baking sheet
  24. Fold
  25. Add egg to a clean small bowl
  26. Beat
  27. Glaze baking sheet
  28. Bake until golden brown - 30 min, 180°C
  29. Slice
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