Galette with Ricotta, Kale and Roasted Shallots

by

Drop

POSTED April 9, 2020 (LAST UPDATED December 21, 2021)

Serves

6

Total Time

2hrs 25mins

Calories

481

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-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    150 g (about 1 ¼ cups)

  • Salt icon
    Salt

    3 g (about ½ teaspoon)

  • Fine cornmeal icon
    Fine cornmeal

    45 g (about ¼ cup)

  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)

  • Sour cream icon
    Sour cream

    45 g (about 3 tablespoons)

  • Water icon
    Water

    75 g (about ¼ cup)cold

  • Shallot icon
    Shallot

    300 g (about 7 ¼)peeled

  • Baby potato icon
    Baby potato

    250 g (about 4 ⅓)sliced

  • Rosemary icon
    Rosemary

    1 sprig

  • Olive oil icon
    Olive oil

    30 g (about 2 ¼ tablespoons)

  • Kale icon
    Kale

    150 g (about 1)chopped

  • Ricotta cheese icon
    Ricotta cheese

    250 g (about 1 cup)

  • Egg icon
    Egg

    2 (about 100 g)

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

  • Salt icon
    Salt

    ¼ teaspoon (about 2 g)

  • Black pepper icon
    Black pepper

    ¼ teaspoon

    METHOD


  • 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 and mix to combine
  • 4. Add your water and sour cream to the food processor
  • 5. Pulse until a soft dough forms - don't overmix!
  • 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 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 dough onto the baking sheet
  • 20. Roll it out to about 1/8 inch thick
  • 21. Transfer half of filling onto the dough
  • 22. Add your roasted potatoes and shallots
  • 23. Spread on the rest of the ricotta filling
  • 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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