Sweet & Savory never tasted this good
It’s a savory red Beets Ricotta Galette! This treat is layered with veggies, body-loving protein and creamy ricotta cheese. Goodness wrapped up in a flaky golden crust and sprinkled with rosemary.
This recipe for ricotta pie is a bit more time intensive than you’re used from us, it’s worth it!
Don’t be intimidated by the time a pie like this particular one takes to make; beets require a lengthy stint in the oven so they can reach complete cooked perfection! You can make your ricotta filling in advance and easily assemble and bake the beet ricotta pie when you want to enjoy it.
This roasted red beets ricotta cheese pie can be enjoyed as a comforting winter dish and is equally delicious served cold with a refreshing salad in summer.
For the base of this ricotta pie recipe, we used a combination of Bob’s Red Mill whole wheat flour and all-purpose flour.
There you have it, a delicious, vibrant colored, vegetarian sweet & savory galette.
BEETS (8 cakes)
1 pound/450g mixed red and golden beets
1 tablespoon (15 ml) olive oil
1/8 teaspoon sea salt
3/4/112g cup unbleached all-purpose flour
3/4 cup/112g whole wheat flour
1/4 teaspoon salt
8 tablespoons butter, chilled
2 oz/56 g cream cheese, chilled
1/4-1/2 / 37g-75g cup of ice water
1 cup ricotta
2 tablespoons minced fresh rosemary
1/4 teaspoon sea salt
1 clove garlic, minced
1 egg, yolk and white separated
1 tablespoon olive oil
1 egg yolk
1 tablespoon heavy cream or water
1/4 cup crumbled goat cheese
Black pepper, for serving
Preheat oven to 400°F/200℃ Peel beets and slice into 1/4-inch (6-mm) slices. Toss with the olive oil and salt. Spread out into a single layer on a sheet tray or two. Roast until tender, 35 to 45 minutes.
In food processor, combine the flours and salt. Pulse in butter until dough is in slightly larger than pea-size pieces. Pulse in 1 tablespoon of the water, continue to add water and pulse until dough starts to come together.
Remove from food processor and shape into a disk. Wrap in plastic wrap and refrigerate for 20 minutes.
In a medium bowl, mix together the ricotta, rosemary, salt, garlic, and egg white.
On lightly floured service, roll dough to a 12- to 14-inch (30- to 35.5-cm) circle. Spread ricotta mixture evenly over the crust, leaving a 2-inch edge. Layer beets evenly in a circular pattern, covering the ricotta. Fold edges of the crust over the outer edge of the beets, pleating as needed to make an even circle. (The center of the galette won’t have any dough over it.)
Brush the olive oil over the beets. Combine the egg yolk with the heavy cream or water and brush the outer edge of the crust. Bake for 40 to 45 minutes, until the crust is golden brown. Allow to cool slightly and sprinkle with goat cheese and black pepper before serving.
The marble cutting board and tableware are coming from Kookpunt.