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.

Dough:
1¼ (137 g) cup all-purpose flour
¼ tsp salt
8 Tbsp (113 g) cold unsalted butter, cut into cubes
¼ cup (62 g) plain Greek yogurt
1 tsp lemon juice
¼ cup (60 mL) cold water
1 egg, whisked (for glaze)

Fillings:
½ of a medium butternut squash (600 g), peeled and deseeded
1 medium red beet, peeled
1 Tbsp (15 mL) olive oil
½ cup (125 g) ricotta cheese
¼ cup (27 g)shredded parmesan cheese
1 clove garlic, minced
Pinch each of salt and pepper
1 sprig of rosemary

View the full recipe at Live Eat Learn →