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Vegetable & Ricotta Galette
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Beatriz Salles

Beatriz Salles

Vegetable & Ricotta Galette

50m

My favorite choice of filling for the salty galette. It has the smokiness, the freshness, and the acidity that go perfectly with the buttery flavor of the base.

All the items that make up this filling can be used separately in other preparations!

Want to upgrade your recipe? Make your own ricotta and puff pastry dough! Chef Beatriz Salles teaches you how here at CREME.

  • Preheat the oven to 210 °C

    Step 0
  • Unfold a square of roughly 10 inches x 10 inches of puff pastry dough onto a baking tray. Adjust it with your hands if needed

    Step 1
  • Trim the edges if needed

    Step 2
  • Pierce the dough with a fork in different spots

    Step 3
  • Bake the dough for 30m until puffed and deep brown

    Step 4
  • Slice 4 zucchini lengthwise on a mandoline to 2 mm thick

    Step 5
  • Roast both sides of the zucchini slices on a heated pan over high heat

    Step 6
  • Add 3 garlic cloves and ½ cup of capers to a blender

    Step 7
  • Add extra virgin olive oil enough to blend. Blend on medium speed until almost smooth

    Step 8
  • Dress the roasted zucchini with the capers and garlic mixture. Let the zucchini sit for 1h to absorb the flavors

    Step 9
  • Cut the baked puff pastry into 9 squares

    Step 10
  • Burn 2 eggplants directly on a flame. Rotate them until the peel is completely black

    Step 11
  • Let the eggplant cool down. Peel and finely mince it

    Step 12
  • Transfer the eggplant to a container and squeeze ½ lime over it

    Step 13
  • Add salt and ground pepper to taste. Mix to combine

    Step 14
  • Break up 300 g of ricotta with a fork. Season with salt to taste

    Step 15
  • Spread 1 tbsp of the eggplant over the puff pastry. Top it with a handful of the zucchini

    Step 16
  • Add some pieces of the ricotta and garnish with salt and fresh parsley to taste. The vegetable & ricotta galette is ready

    Step 17
  • Enjoy!

    Step 18

Yield 4 people

  • Puff Pastry Dough

    Puff Pastry Dough

    10 inch
  • Ricotta

    Ricotta

    300 g
  • Eggplant

    Eggplant

    2
  • Zucchini

    Zucchini

    4
  • Lime

    Lime

    ½
  • Garlic

    Garlic

    3 cloves
  • Parsley

    Parsley

    To taste
  • Caper

    Caper

    ½ cup
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to blend
  • Black Pepper

    Black Pepper

    To taste
  • Salt

    Salt

    To taste

Equipment

  • Mandoline

    Mandoline

  • Blender

    Blender

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